Green peas – called “chicharos” in Mexico – ,are a deliciously low-fat substitute for the
avocado commonly used in making guacamole. Serve with fat-free tortilla chips or raw
Makes 6 servings
8 ounces drained rinsed canned green peas (reserve 2 tablespoons liquid)
6 ounces drained cooked pinto beans
2 tablespoons nonfat mayonnaise (10 calories per tablespoon)
1 tablespoon fresh lime or lemon juice
2 teaspoons Mexican hot chili powder
2 garlic cloves
1/2 teaspoon ground cumin
1/2 cup finely chopped scallions
1 tablespoon minced fresh cilantro
1 teaspoon seeded minced jalapeno pepper
In food processor, combine peas, beans, mayonnaise, lime juice, chili powder, garlic
and cumin; puree until smooth.
Spoon mixture into medium bowl; stir in scallions, cilantro and jalapeno pepper. Add 1-
2 tablespoons of the reserved liquid to make desired dip consistency.
Cover and chill at least 1 hour to blend flavors.
SERVING (1/2 CUP) PROVIDES: 1/4 Protein, 1/2 Bread, 20 Optional Calories; 0 grams
Fat, 3 grams Fiber.
PER SERVING: 75 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 163 mg
Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 32 mg Calcium