Pineapple and Black Bean Guacamole

By Renee's Kitchen Adventures

Pineapple and Black Bean Guacamole

Sweet, spicy, salty and oh so good. Whip up a batch to celebrate Cinco de Mayo or for any occasion and say adios to plain guacamole and hola to a fiesta for your mouth!


  • 2 medium avocados, halved, pitted, peeled and diced
  • 1/4 cup of your favorite salsa verde (I used Frontera)
  • 1/2 cup of crushed pineapple in 100% juice, drained
  • 1/2 cup canned black beans, rinsed well and drained
  • 1 fresh jalapeno pepper, seeded and fine diced
  • 2 TBS red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp. garlic powder
  • juice of half a lime (about 2 TBS)
  • 1 TBS plain, Greek yogurt (non fat)
  • 1/2 tsp. ground cumin
  • salt, to taste


  1. Combine all ingredients in a medium bowl. Cover and refrigerate for at least one hour before serving to allow flavors to blend.
  2. Before serving, garnish with more cilantro, if desired. Serve with crackers, tortilla chips or raw veggies.

Yield:  18 servings (2 1/2 cups)

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 10 mins.

Tags: guacamole, avocado, appetizer, snack, pineapple, black beans, jalapeno, gluten free 

Servings - 18   Serving Size - about 2 TBS   Points Plus per Serving - 1 Point+ 

Calories - 44,   Total Fat - 3g,   Carb - 4.2g,   Protein - 0.9g,   Fiber - 1.7g

Slightly adapted from Better Homes and Gardens