Bean and Guacamole Dip

    (32)
    1 hour 10 minutes

    This is like a cross between a salad and a dip. It's great with chips but you can also use it to fill tacos and burritos.


    32 people made this

    Ingredients
    Serves: 8 

    • 1 (400g) tin kidney beans, drained
    • 1 (400g) tin chickpeas, drained
    • 3 medium sized tomatoes, chopped
    • 1 Lebanese cucumber, chopped
    • 1/2 medium onion, finely chopped
    • 1 small container (200g) ready-made guacamole
    • 110g plain yoghurt
    • 1/4 teaspoon salt
    • 2 to 4 tablespoons skim milk (optional)
    • chopped romaine or iceberg lettuce, to serve

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large bowl, combine the kidney beans, chickpeas, tomatoes, cucumber and onion.
    2. In a small bowl, mix together the guacamole, yoghurt and salt. If dressing seems thick, stir in a little milk. Stir the dressing into the bean mixture and chill.
    3. Serve topped with lettuce and tortilla chips.

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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (23)

    by
    36

    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!  -  23 Jul 2001  (Review from Allrecipes USA and Canada)

    by
    26

    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.  -  20 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    16

    I used "Easy Guacamole" and sour cream for the dressing and this recipe turned out very yummy. Will definitely make it again.  -  03 Sep 2002  (Review from Allrecipes USA and Canada)

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