Island Black Bean Dip
After watching Dr. Fuhrman's lecture last week, I was inspired to go back and look for some recipes to make from his "Eat to Live," cookbook. There are so many great recipes to make and they are all free from salt, sugar and oil. One of the things I made was this beautiful Island Black Bean Dip. So simple to make and so pretty. I brought this to a gathering with freinds last Friday night and it was a hit! It is nice as a dip but you could also spread it on some pita, add some lettuce, tomatoe and any other veggies you like and you have a nice lunch! Enjoy! You can order the book here,
Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 2 teaspoons salsa
- ¼ cup scallions, minced
- 1 ½ tablespoons red wine vinegar
- 1 teaspoon cumin
- 2 tablespoons minced red onion
- ½ cup finely diced mango
- ¼ cup diced red pepper
- 1 tablespoon fresh, minced cilantro for garnish
Instructions
- Remove ¼ cup of the black beans and set aside.
- Place remaining beans in a blender or food processor. Add salsa, scallions, vinegar and cumin. Puree until relatively smooth. Adjust seasonings to taste. Transfer to a bowl and add the beans, red onion, mango, and red bell pepper. Mix well and chill for one hour.
Makes 2 ½ cups.