"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
cucumber - peeled, seeded, and chopped
1 (6 ounce) container
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.
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.
Very nice, can be side salad or meal. Keep the Cilantro fresh.
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.
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 from Fat: 91
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