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- 1 can(s) white kidney beans (cannellini)
- 1 tablespoon(s) lime juice
- 1 jalapeno chile seeded
- 1/2 cup(s) fresh cilantro leaves
- 1/4 cup(s) sweet onion coarsely, chopped
- 1 ripe avocado halved and pitted
- 2 plum tomatoes
- In a food processor (with knife blade), puree beans and lime juice until smooth. Remove pureed beans to a bowl and set aside. In same processor, place jalapeno, cilantro, onion; pulse until juicy and thick.
- With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
- 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.
- Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with baked homemade tortilla chips or vegetables.
This recipe is a personal recipe added by FlyCooker22 and has not been tested or endorsed by MyRecipes.
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Guiltless Guacamole Recipe at a Glance
- COURSE: Dips/Spreads