Ingredient Notes

Avocados, diced red bell pepper, black beans, chopped jicama and other ingredients in bowls with text.

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

A hand holding an avocado sliced inside the peel.

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.

A black bowl filled with loaded guacamole with tortilla chips lying around it.

How to Make Fully Loaded Guacamole

Two images of chopped avocado, diced red bell pepper, black beans, and other ingredients set next to each other in a glass bowl then mixed together.

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.

A bowl of guacamole with an avocado pit pressed into it and covered tightly with plastic wrap.

Storage Tips

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.

A top down shot of a guacamole loaded with black beans, red pepper, corn, and other ingredients in a black bowl with tortilla chips, cilantro sprigs, and lime wedges around it.

More Cold Dip Recipes You’ll Love

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This post was originally published on April 30, 2013. It has been updated with new text and images.

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