Chef Mark Shoopman

Living Well

Chef Mark Shoopman prepares Guacamole with black beans and sweet corn- delish!!! Here’s the recipe:

Chef Mark’s Black Bean and Sweet Corn Guacamole

By Certified Executive Chef Mark Shoopman, CEC, CFBE


4 Each Large ripe avocados, peeled and cut into chunks

½ cup Fresh sweet corn, cut off the cob

½ cup Black beans, canned. Drained and patted dry

¼ cup Sweet red pepper, finely diced

¼ cup Sweet yellow pepper, finely diced

¼ cup Sweet orange pepper, finely diced

1 each Jalapeno, seeded and minced, (can substitute your favorite mild pepper)

1 cup Fresh cilantro leaves, coarsely chopped (use more if desired)

1 tablespoon Ground Cumin, (more if desired)

3 tablespoons Agave nectar

1 tablespoon Avocado oil

2 cloves Fresh garlic, finely minced

1/2 cup Red onion, fine diced

1 each Juice of fresh lime (more if desired)

To Taste Kosher salt and freshly ground black pepper

As desired Corn tortilla chips or Sweet potato chips

  • In a bowl, toss the avocados, avocado oil, garlic, jalapeno, peppers, cilantro and onion together. Add the lime juice and turn with a spoon or your hands to gently mix all the ingredients. Continue to turn over a few more times until the avocado becomes slightly creamy and mashed. Add all other ingredients except salt and pepper and lovingly fold them in. Season to taste with a pinch or two of sea salt and freshly ground pepper. Chill until ready for use.


Serve as an appetizer with Sweet potato chips or tortilla chips or serve as an accompaniment with chicken, seafood or Mexican dishes.

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