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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Try this version, made with creamy mashed white beans and a single avocado. We've reduced the calories by 40 percent! From Good Housekeeping Magazine. Ingredients:
1 can (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed |
1 tablespoon (or to taste) lime juice |
1 jalapeño chile , seeded |
1/2 cup loosely packed fresh cilantro leaves |
1/4 cup coarsely chopped sweet onion (such as vidalia or maui) |
salt |
1 ripe avocado, halved and pitted |
2 plum tomatoes |
baked tortilla chips or fresh-cut vegetables |
Directions:
1. In a food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.
2. In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until finely chopped and juicy.
3. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
4. 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.
5. 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.
6. Nutritional Information:
7. (per serving)
8. Calories 65
9. Total Fat 3g
10. Saturated Fat -
11. Cholesterol -
12. Sodium 155mg
13. Total Carbohydrate 8g
14. Dietary Fiber 3g
15. Sugars -
16. Protein 2g
17. Calcium -
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