Monday, May 30, 2011

Black Bean Dip

I don’t recall where I originally found this recipe, as I just had it written on a scrap piece of paper. But it was an instant favorite with Caleb, Kiara, and Tom when I made it for them. I love it when the rest of my family enjoys a puree as much as I need it! They mixed it with a bit of salsa and had it with chips and raw veggies. I mixed mine with some taco sauce and spread it on a piece of low-carb bread. YUMMY!

1 15.5 oz. can black beans, rinsed and drained                                         
½ avocado, peeled and sliced
3 Tablespoons fresh lemon juice
2 Tablespoons minced fresh cilantro
¼ teaspoon cayenne
¼ teaspoon cumin
¼ teaspoon sea salt
3 Tablespoons thinly sliced green onions

Puree all ingredients in a food processor, blender, or with an immersion stick. (My blender didn’t work for this because there wasn’t enough liquid in it, so I used the immersion stick.)

Serving Size: 3 ½ Tablespoons
Calories: 60
Fat: 2 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 3 g

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