1 can (15 ounces) white kidney beans (cannellini), drained and rinsed
1 tablespoon lime juice
1 jalapeno chile , seeded
1/2 cup fresh cilantro leaves
1/4 cup coarsely chopped sweet onion
1 ripe avocado, halved and pitted
2 plum tomatoes

fresh-cut vegetables for dipping

In food processor, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

In same processor, place jalapeno, cilantro, onion, and 1/2 teaspoon salt; 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 vegetables.

(per 1/4 cup serving)
Calories 65
Total Fat 3g
Sodium 155mg
Total Carbohydrate 8g
Dietary Fiber 3g
Protein 2g

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