Today, Guacamole for Dinner turns one. I was trying to thing of the most appropriate way to celebrate. It’s a birthday, so I thought cake first. Sprinkles, probably. But really, what better way is there to celebrate a Guacamole for Dinner milestone than with a truly guacamole-inspired recipe. So I turned to my favorite ingredients, and came up with this confetti salad that celebrates everything Guacamole for dinner is about: simple, tasty, healthy, easy, and of course, avocado-filled dishes.
These little bowls would make great appetizers, and the recipe could easily be doubled or tripled to accommodate more mouths. I imagine this would be excellent with tilapia or another mild white fish on the side, or even some spicy chorizo & rice if you want to follow a more traditional Mexican theme. In true Guac for Dinner style, I couldn’t help but call this cute little stuffed avocado cup dinner. Served alongside some toasted bread, it made for a quick, light, and refreshing meal.
So while GfD celebrates its first birthday, I’m celebrating my first anniversary in this new relationship. Anniversaries are a pretty cool thing, in my opinion. I recently had the pleasure of celebrating the 30th and 60th wedding anniversaries of my parents and grandparents. Pretty incredible, right? One year is nothing compared to those numbers, but it means I’m on my way! I realize that rambling on the internet and committing your life to someone are two very different things. Nevertheless, they both represent a commitment to something (or someone) you love, and in my case that just happens to be food. 🙂
So, in 52 weeks and 42 recipes, what have I learned? Blogging is actually surprisingly hard. Websites still completely bamboozle me. Tasty food doesn’t always look pretty. Photographing at your dinner at 10pm doesn’t always lead to the best light. But also in the past year I’ve had the immense pleasure of hearing that my friends and family have made my recipes, or that they’ve been inspired to make their own version of a recipe. Even just being asked for cooking advice – how to use a new spice or substitute ingredients – makes me excited to know that I’m spreading my somewhat absurd obsession with cooking up new creations in the kitchen.
So, with my 1-year musings complete, and plans for the next year in the works, let me bring us back to these delicious bowls of “guacamole” that make a more than acceptable dinner. The flavors are all there: black beans and corn spiced with cumin and garlic powder marry perfectly with the more traditional avocado, lime, and cilantro flavors. The combination elevates this simple salad into something seriously tasty. Oh, and talking about elevation, don’t you just love how cute these look served in little avocado cups? If I’ve learned anything over the past year, it’s that we eat with our eyes first. And while you could technically speaking, just serve this in a bowl, why would you when this means less dishes and more adorable presentation?
I know what you’re thinking. We all took physics in high school. You can’t take out the filling of something, add other ingredients to it, and expect to put it back in said original container. That’s where my expertise comes in here. I’ll tell you my tricks: chop your ingredients into small pieces, pile them high, and finally, there’s a little something I like to call the “Chef’s Privilege.” That’s right – you’ll most likely have a few bites left over after you mix everything all together. Chef’s Privilege means you get to nab those bites without anyone knowing. I swear it’s a thing. Like straightening the edges of the brownie pan.
So, in order to take advantage of your own Chef’s Privilege, I urge you to go find yourself a nice ripe avocado, whip up this super easy confetti salad, and help me celebrate a year of eating Guacamole for Dinner!
Black Bean Confetti Salad Stuffed Avocados
Total Time: 15 minutes
1/2 cup (about 1/3 of a 15 oz can) black beans, drained and rinsed
1/2 cup frozen corn
1 teaspoon honey
Juice of 1/2 lime (~2 tablespoons)
1/2 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 avocado, diced (save skins)*
1 roma tomato, diced
1 tablespoon chopped cilantro
Salt and pepper, to taste
Lime wedges and additional cilantro, for garnish
In a small frying pan over medium heat, combine black beans, corn, honey, lime juice, and spices. Heat for 3-4 minutes until black beans are warm, corn is no longer frozen, and the whole mixture is coated with the spices. Some liquid should still be left in the pan – that will serve as your “dressing” for this salad.
Pour black bean mixture into a small bowl, and add diced avocado, tomatoes and cilantro. Season with salt and pepper, to taste. Spoon mixture back into reserved avocado halves. Serve with lime wedges and extra cilantro for garnish.
*The best way I’ve found to do this is to score the avocado first in the skin, and then scoop out the avocado cubes with a large spoon – see the picture below for a visual!