Cooking with Emily: Guacamole


Let’s face it, a lot of the Bison’s food is a little overpriced for how much you get. This is a really easy recipe for your own guacamole that won’t break the bank and also makes enough to share with friends. As an added bonus, it uses white kidney beans to lower the calorie count. You won’t taste the difference, but your bank account will thank you.


1 can (15-19 oz) white kidney beans (cannellini beans), drained and rinsed

1 Tbsp lime juice

1 jalapeño, seeded

½ cup chopped fresh cilantro

¼ cup chopped Vidalia onion

1 ripe avocado, pitted and cut into smaller chunks

2 plum tomatoes

½ tsp. salt


1. Mash beans with lime juice in a medium bowl. It works best with a spoon and then a fork.

2. Add jalapeño, cilantro, onion, salt and avocado. Mix with a fork, taking care to mash the avocado well.

3. Chop tomatoes and stir into avocado mixture.

4. Serve with tortilla chips.

Adapted from “Guiltless Guacamole” in Good Housekeeping Magazine.

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