Reviewed: Sep. 14, 2008

This turned out really well. I will make again as it was a super easy evening meal. I did add in some seasonings as it seemed just slightly bland, probably since i used fresh avocado instead of guacamole. Some sea salt, white pepper, cumin, and garlic powder.

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jsawyer79


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Reviewed: Apr. 5, 2007

Thanks for the recipe! Didn't need the milk and nixed the lettuce. I used non-fat yogurt, organic blue corn chips, and made my own guacamole by mixing one avocado, a dash of salt, about a tbsp of lime juice, and about two generous tbsp of chunky salsa. The meal was delicious!

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claudinhull

	Cooking Level: Intermediate Home Town: Germantown, Maryland, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Jul. 26, 2006

Great as a side dish or with chips. Next time, I may add a little lime juice, because the guacamole was a little brown the second day, but still really good!

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 13, 2006

I fixed this for lunch on a beautiful spring afternoon. I added corn to give it a little more flavor and color. I also drained the all of the canned items. The dressing is fresh and light. I served this with romaine lettuce and blue chips. This one was a hit!

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MasterChef

	Cooking Level: Expert
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Reviewed: Jan. 29, 2006

I added a couple tablespoons of taco seasoning and then served it over shredded lettece sprinkled it with some shredded cheese and chopped green onion and served it like a taco salad with baked tortilla chips on the side....and it was absolutely delicious! My kids even liked it and normally they hate beans!

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ZILLYMOM101

	Cooking Level: Expert Living In: Rosemount, Minnesota, USA
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Reviewed: Jan. 5, 2006

Very nice, can be side salad or meal. Keep the Cilantro fresh.

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WALMY


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Reviewed: Nov. 23, 2005

Awesome! I used whole big tomatoe, whole cucumber and 8oz yogurt(did not want to have left overs). Also I had some open chilli beans in fridge so I put them in. It all worked out perfect. Great combination. Thanks.

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Zuzana

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Sep. 5, 2004

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.

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MMSITTIG

	Cooking Level: Intermediate Home Town: Highland, Maryland, USA Living In: Columbia, Maryland, USA
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Reviewed: Jul. 8, 2004

Very good and light tasting. I suggest leaving off the lettuce, or tossing it into the bean mixture right before serving.

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Allison Cornwell


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Reviewed: Jan. 29, 2004

filling, light and healthy -great

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GEFOX3


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Reviewed: Jan. 14, 2004

My family and I did not think this was a great recipe. Maybe the guacomale I used was kind of bland.

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NANCYLOUISEB


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Reviewed: Dec. 17, 2003

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!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Oct. 5, 2003

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.

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DENA.B


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Reviewed: Jul. 23, 2003

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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schmerna

	Cooking Level: Intermediate
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Reviewed: Apr. 30, 2003

I loved the taste of this salad!!! However, after sitting in the fridge for a couple of days, it was very watery and I had to drain it. I am not sure if that is caused by the type of guacamole I used or maybe from the tomato and cucumber. Kathy

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KATMANI


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Reviewed: Apr. 13, 2003

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!

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CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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Reviewed: Mar. 27, 2003

GREAT! I went a little crazy and just about doubled the avocado/guacamole, and this turned out to be an incredible dish. I would recomend it to anyone. It is also good with fresh bread.

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Reviewer:

Tim McCormack


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