Kick-Ass (Three-Disc Blu-ray/DVD Combo + Digital Copy)
The Girl Who Played with Fire
The Final Frontier (Mission Edition)
Kindle Lighted Leather Cover, Black (Fits 6" Display, Latest Generation Kindle)
Ingredients
- 1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
- 1 tablespoon(s) (or to taste) lime juice
- 1 jalapeño chile , seeded
- 1/2 cup(s) loosely packed fresh cilantro leaves
- 1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
- salt
- 1 ripe avocado, halved and pitted
- 2 plum tomatoes
- Baked tortilla chips or fresh-cut vegetables
Directions
- In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
- In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
- With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
- Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
- Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.
yummy,lazis
