1. Cut avocados in half and remove pits. In each half, slice the flesh up to the skin into thin slices lengthwise and widthwise to create a dice held together by the skin. Scoop the cut avocado flesh into a medium bowl. Scoop any remaining flesh into the bowl, scraping the skin clean. Pour lemon juice over the avocado and mix well.

2. Add Tabasco, garlic, cumin, salt, and pepper.

3. Pat the Drained black beans dry with a paper towel. Transfer to a food processor and pulse two or three times until coarsely chopped. Alternately, mash coarsely with a fork or a potato masher. Add to the avocados with the diced tomatoes and stir to mix. Press down slightly so some of the avocado is mashed, but maintain the chopped texture.

4. Transfer to a serving bowl and serve with blue corn chips on the side.

Source: Hannaford fresh Magazine, January - February 2013