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"A simple and tasty south of the border bean salad!" — CHRISTYJ
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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 tablespoons diced onion
1 (6 ounce) container guacamole
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 cup milk
shredded lettuce
corn tortilla chips
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!
My family and I did not think this was a great recipe. Maybe the guacomale I used was kind of bland.
32 Ratings
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.
I really enjoyed this recipe and it is quick and easy. I did not put shredded lettuce on top and served as a dip. To spice it up, I also added jalepenos and cumin.
Very nice, can be side salad or meal. Keep the Cilantro fresh.
THis was a delicious salad. The guacamole really pulls all the flavors together. It goes together quickly and easily. I'll definitely use this again!
Very good and light tasting. I suggest leaving off the lettuce, or tossing it into the bean mixture right before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Baja Bean Salad
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 271 Calories from Fat: 91
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