Contributed By: stacyw
Allrecipes.com
This south-of-the-border dish makes a great summertime entree, and it's packed with fiber to fill you up!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Salads & Dressings
Ingredients
1 (15 ounce) can Kidney beans, drained
1 (15 ounce) can Garbanzo beans, drained
1 cup Chopped tomatoes
3/4 cup Cucumber - peeled, seeded, and chopped
2 tbsp Diced onion
1 (6 ounce) container guacamole
1/2 cup Plain low-fat yogurt
1/4 tsp Salt
1/4 cup Low-fat milk
Shredded lettuce
Corn tortilla chips
Preparation
1. In a large bowl, toss together 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.
Cook's Notes
Nutrition Information
Calories: 278
;
Total Fat: 11.5g
;
Saturated Fat: 1.5g
;
Carbohydrates: 37g
;
Protein: 9g
;
Calcium: 102 mg
;
Fiber: 8g