SOUTHWESTERN GUACAMOLE

SOUTHWESTERN GUACAMOLE 3 large ripe avocados, seeded, peeled (1 mashed & 2 diced) 1/2 cup diced tomato 1/2 cup black beans, drained and rinsed 1/2 cup corn, drained and rinsed 1/4 cup diced red onion 1/4 cup finely chopped fresh cilantro juice from 1/2 lime (2-3 teaspoons) 1/2- 1 teaspoon salt, or to taste (start with ½ teaspoon and add more as needed) Chips for dipping Choose the right avocados. They should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Cut the avocados in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife. Scoop the avocados out of peel and place on a plate or in a medium bowl. Use a fork or potato masher to mash one avocado until a smooth consistency is achieved. Dice the other two avocados. Stir in remaining ingredients. Take a taste or a few tastes and adjust seasoning as needed for yumminess