Baja Bean Salad recipe

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Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup chopped tomatoes
¾ cup cucumber - peeled, seeded, and chopped
2 tablespoons diced onion
1 (6 ounce) container guacamole
½ cup plain yogurt
¼ teaspoon salt
¼ cup milk
shredded lettuce
corn tortilla chips

Nutrition Info

271 calories
carbohydrate: 38.9 g
cholesterol: 2.6 mg
fat: 10.2 g
fiber: 7.6 g
protein: 8.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 424.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

A simple and tasty south of the border bean salad!

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