Baja Bean Salad

Baja Bean Salad

23 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  CHRISTYJ

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

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Adjust Servings

Original recipe yields 8 servings



  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)

Rate This Recipe


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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mexican Bean Salad


next recipe:

Marvel's Three Bean Salad