Guiltless Guacamole

• 15 -19 ounces white kidney beans, drained and rinsed (cannellini beans)
• 1 tablespoon lime juice (or to taste)
• 1 jalapeno chile, seeded
• 12 cup loosely packed fresh cilantro leaves
• 14 ccoarsely chopped sweet onion (such as Vidalia or Maui)
• salt
• 1 ripe avocado, pitted
• 2 plum tomatoes
• baked corn tortilla chips or fresh-cut vegetables

1. In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth.
2. Transfer to medium bowl.
3. In same processor, place jalapeno, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.
4. With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.
5. Cut each tomato crosswise in half.
6. Squeeze halves to remove seeds and juice.
7. Coarsely chop tomatoes.
8. Stir tomato-and-onion mixture into avocado mixture until blended.
9. If you prefer a little more zip, stir in additional lime juice to taste.
10. Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour.
11. Serve with chips or vegetables.

white kidney beans, lime juice, jalapeno chile, cilantro, sweet onion, salt, avocado, tomatoes, corn tortilla

Taken from www.food.com/recipe/guiltless-guacamole-400744 (may not work)