This Fully Loaded Guacamole takes guacamole to a new level! Avocado is combined with black beans, jicama, corn, bell pepper, jalapeno, cilantro and lime. Tons of flavor and texture in every bite!
I’ve made a whole lotta guacamole in my life, playing with the ingredients and adding one thing or another to make things interesting. Then, one day a very long time ago, I had the wild idea to add everything under the sun, all at once.
It was a good idea.
This Fully Loaded Guacamole is sort of a mash-up of traditional guacamole and Cowboy Caviar. The result is an avocado dip that’s loaded with texture and flavor.
Table of contents
- Avocados – I like to use large Hass avocados for guacamole. Avocados are ripe and ready to use when they yield to gentle pressure. At this level of ripeness, they will slice beautifully (see below) but still hold their shape. Avoid using hard underripe avocados or very soft overripe avocados for the best result.
- Black beans – A can of black beans lightly rinsed with cold water and drained well.
- Red bell pepper – Diced red bell pepper adds great flavor and pretty color contrast.
- Frozen corn – Using frozen corn makes this super simple to put together and eliminates the need to cook the corn in advance. If using fresh sweet corn, either grill it or boil it briefly to soften the corn a bit. This will make a good amount and you can easily scale it down if you have less of a crowd to feed.
- Jicama – Jicama is very mild, slightly sweet, and has the best crunch. This crunchy root vegetable adds such great texture to this guacamole! I also love it sliced into sticks and dusted with Tajin for a healthy snack.
- Cilantro – We love our cilantro in this house but you can opt to leave it out if you’re not a fan.
- Jalapeno – Remove the ribs and seeds for a mild guac or leave some seeds intact for a little heat.
- Lime and salt– The juice from a fresh lime and a little salt.
Easiest Way to Cut an Avocado
- Slice – Slice the avocado in half, remove the pit, and set the halves peel side down on a cutting board. Using the tip of a sharp paring knife, carefully slice into the avocado in one direction in thick strips. Then, rotate the avocado and slice other way to create a crisscross pattern.
- Scoop – To remove the cubed avocado, run a spoon along the outer edge of the entire avocado, just inside the peel and scoop the chopped avocado into the bowl.
How to Make Fully Loaded Guacamole
- Prep the ingredients – Place the frozen corn in a fine mesh colander and rinse it with cold water, running your hands through it, until it has thawed. Drain it well and then rinse and drain the black beans. Chop and/or dice the remaining ingredients.
- Combine the ingredients – Add all the veggies and beans to a large bowl, season with salt, and squeeze the juice from the lime over the top. Toss it lightly to combine.
This Loaded Guacamole has a chopped consistency, versus the smashed consistency of traditional guacamole. If you toss the mixture lightly it will (mostly) hold it’s chopped form. A little smoosh is okay.
- Make-Ahead – If you don’t plan to serve the dip immediately, press one or two of the avocado pits into the guacamole then cover it with a sheet of plastic wrap, pressing the wrap right down inside the bowl and over the surface of the guacamole. This will ensure that less air hits the surface and will help prevent it from browning the way that avocados tend to do. I don’t remember where I learned this but I swear by it. It works!
- Leftovers – You can use this same method for storing leftovers. Squeezing a little fresh lime juice over the surface of the dip can also help prevent browning. Any recipes made with chopped avocado are best consumed within a day.
More Cold Dip Recipes You’ll Love
- Easy Corn Salsa (Chipotle Copycat)
- Corn Guacamole
- Creamy Tomatillo Avocado Salsa
- Chipotle Guacamole Recipe
- Mango Corn Salsa with Black Beans
- Check out my entire collection of Dip Recipes for more inspiration!
Fully Loaded Guacamole
- 3 large Hass avocados, chopped
- 14 ounce can black beans, rinsed and drained
- 1 cup frozen sweet corn, rinsed and drained
- ½ cup diced red bell pepper
- ½ cup peeled and diced jicama
- ½ cup chopped cilantro
- 1 jalapeno, seeded as desired and diced
- salt, to taste
- 1 lime, juiced
- To a large bowl, add the avocado, black beans, corn, bell pepper, jicama, cilantro, and jalapeno. Squeeze the lime juice over the top and season with salt, to taste. Toss lightly to combine and transfer to a serving dish.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on April 30, 2013. It has been updated with new text and images.