Jim’s Corn & Black Bean Guacamole

My friend Jim’s corn & black bean guacamole is so flavorful and healthy that we eat this as a side dish or straight from a bowl with a spoon (no chips required).

Jim's corn & black bean guacamole

My friends Jim and Shea Hill are both wonderful cooks, and I am thrilled to be sharing one of their family faves on the blog today. This is Jim’s guacamole, and it is FAB!!! Jim made it for our small group this week, and everyone raved and asked for the recipe.

This recipe makes a nice big batch, which is good, as this will disappear quickly. It is easy to throw together early in the day and pull out just before serving.

Savvy suggestion: To ensure that the guacamole is the perfect consistency, all the canned items (tomatoes, Ro-Tel, beans & corn) should be drained well before adding. I like to refrigerate my wet ingredients in the colander (on a paper towel lined plate) for a few hours to remove even more moisture before adding to food. I love these collapsable colanders that come in several sizes, sit on their own bases, and fold up for easy storage.

Make Ahead: It is possible to keep guacamole fresh and green a few days before serving. This post from The Kitchn goes into detail, but the basic tips are as follows:

  1. Put guacamole in a bowl with a tight-fitting lid.
  2. Pack the guacamole tightly in the bowl, pressing out any air bubbles.
  3. Using a measuring cup, dribble about 1/2 incho of lukewarm water down the sides and all surfaces of the guac.
  4. Put on the lid and refrigerate for up to 3 days.
  5. When ready to eat, take off the lid and and gently pour out the water. Stir up the guacamole to incorporate any extra moisture.
Jim's guacamole

Concord Foods Guacamole Mix

The Seasoning: Jim uses this Guacamole Mix for his guac. Made by Concord Foods, it is usually found in the produce section of most grocery stores  (along with other packaged seasonings). The guac mix comes in mild and spicy. I typically use 1/2 mild and 1/2 spicy and save the half used packets for the next batch.

The photo above is Jim’s Guacamole in one of Shea’s gorgeous pottery bowls. She served this yummy guac with Fritos scoops and Tostitoes Cantina tortilla chips. Seriously, folks could not stop eating this. It is good enough to eat as a meal by itself. Since it is chock full of protein and healthy fat, it is actually a good choice for a meal (minus the chips:-).

I’ve made this guac countless times, and have added a few of my own tweaks which are included in the recipe. This truly is a genius recipe, and I give huge kuddos to Jim for sharing with us!

If you make this, please leave comments and share any tweaks you might make. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!


Jim’s Guacamole
Save RecipeSave Recipe


  • 5 ripe avacadoes
  • 2 cans cans Ro-Tel tomatoes (I use cilantro & lime)
  • 1 can black beans
  • 1 can white niblet corn
  • 1 packet Concord Foods Guacamole mix (usually found near produce aisle)
  • garlic salt to taste
  • salt & pepper to taste
  • juice from 1 fresh lime


  • Pour black beans into a strainer; rinse under cold water.
  • Pour Ro-Tel tomatoes and corn into colander with beans; set aside and allow liquid to drain completely.
  • Peel and pit avacados; place in medium bowl.
  • Loosely mash avacados with fork; sprinkle with garlic salt, salt & pepper to taste.
  • Sprinkle guacamole seasoning on top; mix evenly throughout avacado.
  • Add drained tomatoes, beans, corn, and juice of 1 lime.
  • Mash loosely with a large fork until well combined and to desired consistency.
  • Spread into serving bowl; sprinkle with more fresh lime juice.
  • Serve with corn chips or tortilla chips.
  • Spread leftover guacamole smooth; cover with small amount of lime juice or water, and lay cling wrap directly on top of mixture.