Ingredients

The following ingredients have 8 Servings
  • 8 Hebrew National® All-Beef Franks
  • 8 hot dog buns
  • 3 large ripe avocados (seeded, peeled (1 mashed & 2 diced))
  • 1/2 cup diced tomato
  • ½ cup black beans (drained and rinsed)
  • 1/2 cup corn (drained and rinsed)
  • ¼ cup diced red onion
  • ¼ cup finely chopped fresh cilantro
  • juice from ½ lime (2-3 teaspoons)
  • 1/2- 1 teaspoon salt (or to taste (start with 1/2 teaspoon and add more as needed))

Instruction

  • To make the guacamole, choose the right avocados. They should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
  • Cut the avocados in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife.
  • Scoop the avocados out of peel and place on a plate or in a medium bowl.
  • Use a fork or potato masher to mash one avocado until a smooth consistency is achieved. Dice the other two avocados. Stir in remaining ingredients.
  • Take a taste or a few tastes and adjust seasoning as needed for yumminess!
  • For the hot dogs, preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes. Alternatively, hot dogs can be boiled over the stove according to package directions.
  • To assemble the hot dogs, add hot dogs into each hot dog bun and top with about 1/4 to 1/2 Southwestern Guacamole. Enjoy immediately!
  • Top each hot dog with 1/4 to 1/2 cup of Southwestern Guacamole and enjoy!