BLACK BEAN SALSA DIP
Are you in need of a quick appetizer that is likely to please all even with the endless varying eating approaches and restrictions of this century? If so I am quite certain this simple recipe will do it. Mexican food is one of the most popular foods. Its right up there with Italian and given the gluten-free challenges for so many and the movement to eat more plant-based food, a bean dip is eater friendly.
Yes even for those who have issues with digestion. Did you know consuming a small amount of beans daily builds up your digestive tolerance? And you really want to do just that with this versatile, nutrient dense and fiber rich, humble and affordable food.
INGREDIENTS
1 – 2 tsp garlic, smashed
1 – 14 oz organic black beans, drained
½ -3/4 cup deli bought, organic fresh salsa or home-made
2 tbsp lime juice
¼ cup fresh cilantro, roughly chopped
1½ tsp ground cumin
1 tsp onion powder
1 tsp chili powder
Fresh or dried chili pepper, to taste
Optional, ½ tsp chipotle chili powder or smoked paprika
Sea salt and freshly ground pepper, to taste
Fresh cilantro and avocado if desired to serve plus dippers (see below)
DIRECTIONS:
TERI’S TIPS:
Are you in need of a quick appetizer that is likely to please all even with the endless varying eating approaches and restrictions of this century? If so I am quite certain this simple recipe will do it. Mexican food is one of the most popular foods. Its right up there with Italian and given the gluten-free challenges for so many and the movement to eat more plant-based food, a bean dip is eater friendly.
Yes even for those who have issues with digestion. Did you know consuming a small amount of beans daily builds up your digestive tolerance? And you really want to do just that with this versatile, nutrient dense and fiber rich, humble and affordable food.
- Appetizer
- Vegan, nut, dairy, gluten, soy free
- Makes approx 2 cups
INGREDIENTS
1 – 2 tsp garlic, smashed
1 – 14 oz organic black beans, drained
½ -3/4 cup deli bought, organic fresh salsa or home-made
2 tbsp lime juice
¼ cup fresh cilantro, roughly chopped
1½ tsp ground cumin
1 tsp onion powder
1 tsp chili powder
Fresh or dried chili pepper, to taste
Optional, ½ tsp chipotle chili powder or smoked paprika
Sea salt and freshly ground pepper, to taste
Fresh cilantro and avocado if desired to serve plus dippers (see below)
DIRECTIONS:
- Measure all the ingredients, except sea salt and pepper into a food processor until smooth (or slightly chunky if you prefer). Season to taste and transfer to a serving bowl. Garnish with cilantro.
- Serve with veggie crudités, tortilla chips or Mary’s crackers. Keeps for 2 – 3 days covered and refrigerated.
TERI’S TIPS:
- This is also great spread on a corn tortilla, or to fill a sandwich, wrap, burrito, quesadilla roasted sweet potato or pepper.