Food & Wine


The Oscars are on Sunday. If you're planning a big party, chances are you need appetizer (or as the cool people call them, appy) ideas. We'll offer a few this week. This one comes from the blog, which is put together by Good Housekeeping magazine.


1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed

1 tablespoon(s) (or to taste) lime juice

1 jalapeno chile, seeded

1/2 cup(s) loosely packed fresh cilantro leaves

1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)


1 ripe avocado, halved and pitted

2 plum tomatoes

Baked tortilla chips or fresh-cut vegetables


In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeno, 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.