Light Guacamole Recipe
•2 large ripe avocados, peeled, divided
•1/2 cup frozen lima beans
•1 cup sour cream
•1/4 cup chopped red onion
•3 jalapeno peppers, seeded and chopped
•6 tablespoons minced fresh cilantro
•1 clove garlic, minced
•2 tablespoons lime juice
•1/2 teaspoon salt
•1/2 teaspoon ground cumin
•1/8 teaspoon pepper
•1 large tomato, seeded and chopped
1.Place the tomato in a small colander and set inside a bowl. Set aside to drain.
2.Bring 4 cups of water to a boil in a small saucepan over high heat. Add the frozen lima beans and cook until tender and creamy (about 5 minutes). Drain the beans and rinse under cold water until cool. Pat the beans dry with paper dowels then remove the skins by pinching the beans so the skins slide off.
3.In a food processor, combine one avocado, the lima beans, sour cream, lime juice, salt, cumin, and pepper. Cover and process until smooth.
4.In a large bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture, then gently fold in the tomato, onion, jalapenos, cilantro, and garlic. Cover with plastic wrap and let stand at room temperature until the flavors meld (about 1 hour).
Recipe adapted from Taste of Home