Description
A healthier guacamole with white cannellini beans and avocado.
Ingredients
- 1 can (15 Oz. Size) White Cannellini Beans, Drained And Rinsed
- 1 Tablespoon Freshly Squeezed Lime Juice
- ¼ cups Red Onion, Chopped
- ½ cups Fresh Cilantro Leaves
- 1 teaspoon Salt
- 1 whole Jalapeño, Seeded And Diced
- 1 whole Avocado, Halved And Pitted
- 1-½ whole Campari Tomatoes, Seeded And Coarsely Chopped
Preparation
In a food processor, add the beans and lime juice and pulse to combine. Transfer to a bowl. Next add the onion, cilantro leaves, salt and jalapeño to the processor and pulse until thick and creamy.
Add the avocado to the bean mixture and mash a bit to combine. Keep some of it chunky for added texture. Seed and coarsely chop the tomato and add to the bean-avocado mixture and stir to combine. Add the onion-cilantro mixture and stir it all to combine. You may need to add a little more lime to ensure the avocado does not turn brown.
Serve right away or refrigerate for up to 1 hour.
Serves 6.
