Guiltless Guacamole
Guiltless Guacamole
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Try this version, made with creamy mashed white beans and a single avocado. We've reduced the calories by 40%.
Nutritional Information
(per 1/4 cup serving)
| Calories | 65 |
| Total Fat | 3g |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | 155mg |
| Total Carbohydrate | 8g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | 2g |
| Calcium | -- |
Tara Donne
Yields: 3 cups
Prep Time: 15 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
- 1 tablespoon(s) (or to taste) lime juice
- 1 jalapeño chile , seeded
- 1/2 cup(s) loosely packed fresh cilantro leaves
- 1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)
- Salt
- 1 ripe avocado, halved and pitted
- 2 plum tomatoes
Directions
- 1. In 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 juicy and thick.
- 3. With spoon, scoop avocado from peel into bowl with beans; mash with for****il mixture is blended, with some chunks remaining.
- 4. Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir 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.) Not included in nutritional info.
Some days your the dog and some days your the hydrant.
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If you know, please let me know. [email protected]
If you know, please let me know. [email protected]
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