Baja Bean Salad

Baja Bean Salad

23
CHRISTYJ 101

"A simple and tasty south of the border bean salad!"

Ingredients 20 m {{adjustedServings}} servings 271 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a large bowl, toss together the 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.
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Reviews 23

  1. 32 Ratings

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KRANEY
12/17/2003

Was wonderful with fajitas! I made my salad with green onions, and used nonfat yogurt. Adding milk wasn't necessary. Easy to make, & everyone loved it! Thanks for the recipe!

DENA.B
10/5/2003

This is a yummy salad to serve with a main Mexican dish. Here's a tip so your salad doesn't get soggy - quarter the tomatoes and squeeze the seeds/juice out before adding to salad.

schmerna
7/23/2003

I used "Easy Guacamole" and sour cream for the dressing and this recipe turned out very yummy. Will definitely make it again.