Meals Matter

Baja Bean Salad

Contributed By: stacyw
Allrecipes.com

This south-of-the-border dish makes a great summertime entree, and it's packed with fiber to fill you up!

Ingredients

1 (15 ounce) can Kidney beans, drained

1 (15 ounce) can Garbanzo beans, drained

1 cup Chopped tomatoes

3/4 cup Cucumber - peeled, seeded, and chopped

2 tbsp Diced onion

1 (6 ounce) container guacamole

1/2 cup Plain low-fat yogurt

1/4 tsp Salt

1/4 cup Low-fat milk

Shredded lettuce

Corn tortilla chips

Preparation

1. In a large bowl, toss together kidney beans, garbanzo beans, tomatoes, cucumber, and onion.

2. In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.

Recipe Comments

Commented by: gkrouth

Mmmmmmm, cucumbers add a nice refreshing taste.

 

Rate This Recipe

Scroll over the empty stars to rate.
  3 ratings
  Read (1)/Add a Comment

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Salads & Dressings
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch

Nutrient Information

Calories: 278
Total Fat: 11.5g
Saturated Fat: 1.5g
Carbohydrates: 37g
Protein: 9g
Calcium: 102 mg
Fiber: 8g