Baja Salad recipe

Baja salad is simply another term for bean salad, and this particular salad uses kidney beans and chickpeas. The beans are combined with tomatoes, onion, cucumber, guacamole and yoghurt to create a cooling bean salad perfect for serving with something spicy.


  • 1 400g tin kidney beans, drained
  • 1 400g tin chickpea beans, drained
  • 150g tomatoes
  • 150g cucumber
  • 1 small onion
  • 170g ready-made guacamole
  • 110g yoghurt
  • Salt and pepper


  1. Rinse the kidney beans and chickpeas.

  2. Deseed the cucumber by cutting in half and running a tsp. down the middle to remove the seeds. Deseed the tomatoes and dice both. Finely dice the onion and mix with the beans along with the cucumber and tomato.

  3. Mix together the guacamole and yoghurt in a small bowl and season with salt and pepper. Pour over the bean mixture, stir to combine and then place into the fridge to chill until you're ready to eat.

For a little extra flavour, you could add some freshly chopped parsley or coriander to the salad - don't add chilli or spices as the salad is designed to be cooling and refreshing, not spicy. This recipe serves eight.

Recipe Details:

  • Author: Laura Young.
  • Published:

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