Guiltless GuacamoleFrom valinkenmore 7 years ago
- 1 can (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed shopping list
- 1 tablespoon (or to taste) lime juice shopping list
- 1 jalapeño chile , seeded shopping list
- 1/2 cup loosely packed fresh cilantro leaves shopping list
- 1/4 cup coarsely chopped sweet onion (such as Vidalia or Maui) shopping list
- salt shopping list
- 1 ripe avocado, halved and pitted shopping list
- 2 plum tomatoes shopping list
- Baked tortilla chips or fresh-cut vegetables shopping list
How to make it
- In a food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
- In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until finely chopped and juicy.
- With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
- Cut each tomato in crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir in tomato and onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.
- Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.
- Nutritional Information:
- (per serving)
- Calories 65
- Total Fat 3g
- Saturated Fat --
- Cholesterol --
- Sodium 155mg
- Total Carbohydrate 8g
- Dietary Fiber 3g
- Sugars --
- Protein 2g
- Calcium --
People Who Like This Dish 13
The Cookvalinkenmore Malott, WA
The Rating4 people
Kewl idea!!! Love cannelini's. Saved & Flagged!californiacook in loved it
Lovely! Thanks, Val! I love guacamole, good idea for a lower fat version.sitbynellie in Glasgow loved it
Love guacamole, but always thinking of the fat and calories. This is a good way to get around that. Sounds good and thanks for the post.maureenlaw in ST LOUIS loved it