Baja Bean Salad

Baja Bean Salad


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


20 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • 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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Your rating



  1. 32 Ratings


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!

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.

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

Very nice, can be side salad or meal. Keep the Cilantro fresh.

I really enjoyed this recipe and it is quick and easy. I did not put shredded lettuce on top and served as a dip. To spice it up, I also added jalepenos and cumin.

THis was a delicious salad. The guacamole really pulls all the flavors together. It goes together quickly and easily. I'll definitely use this again!

Very good and light tasting. I suggest leaving off the lettuce, or tossing it into the bean mixture right before serving.

My family and I did not think this was a great recipe. Maybe the guacomale I used was kind of bland.

GREAT! I went a little crazy and just about doubled the avocado/guacamole, and this turned out to be an incredible dish. I would recomend it to anyone. It is also good with fresh bread.