Baja Bean Salad

23 Reviews

Prep: 20 min
Ready In: 20 min

“A simple and tasty south of the border bean salad!” - by CHRISTYJ

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
271 cal
14%

Fat
10.2 g
16%

Carbs
38.9 g
13%

Based on a 2,000 calorie diet

Reviews (23)

Rate This Recipe

KRANEY

Dec. 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!..." See more"

DENA.B

Oct. 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...." See more"