Put beans in a bowl and mash with fork until chunky-smooth. Stir in the salt, 1 tablespoon garlic, 2 teaspoons lime juice, and 1 tablespoon Chobani. Evenly spread mixture in whatever vessel we use. Set aside.
Put avocado in bowl and coarsely mash with fork to desired chunky or smooth consistency. Stir in 1 cup Chobani, remaining lime juice, cumin, cilantro, jalapeño, and remaining garlic. Add salt to taste.
Evenly spread guacamole on top of black beans and then top with salsa. Serve immediately or refrigerate for 2 hours, but bring to room temperature before serving.
Great served with vegetables or tortilla chips.
Calories from Fat 6
Saturated Fat 1g
Total Carbohydrate 14g
Dietary Fiber 5g