09 Jun Black Bean Dip
Here’s a simple recipe that can be used as a dip, a side dish or as a salad topper.
I’ve used it in each of these ways and love the spicy, fresh flavours that accompany the healthy fiber and density of the beans in this recipe.
What you need
1 can black beans (drained & rinsed) or about 2 cups cooked beans
2 cloves garlic, pressed or minced
2 green onions, finely chopped
1/2 Tbsp fresh lime or lemon juice
1/2 tsp chili powder
1/2 tsp cumin
2 Tbsp fresh coriander (cilantro), finely chopped
1 Tbsp extra virgin olive oil
What you do
•Mash half of the black beans in a mixing bowl
•Add remaining ingredients to the bowl & mix to incorporate
•Refrigerate for at least one hour for flavours to absorb
How to Use Black Bean Dip
- Serve with fresh cut veggies or tortillas as an appetizer
- Serve as a side dish with any other main dish
- Use on top of a salad for a vegan meal
- Great in a wrap with scrambled eggs, tomato & avocado for brekky
- Place on top of a lettuce leaf to make a crispy healthy wrap
For fun
Did you know that black beans aren’t really black? They’re purple!
They’re often called “turtle beans” and an excellent source of fiber & protein.
They’re also loaded with antioxidants to protect against free radicals, making them nutritional power houses.
Easy to prepare, inexpensive and cook quickly without soaking.
Of course you can use them canned for convenience or when in a rush.
A perfect staple to have in your pantry.
Enjoy,
Sharlene XO
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