Guest guest Posted March 30, 2003 Report Share Posted March 30, 2003 BLACK BEAN DIPSource: www.mountaintopsmilling.com1 - 16oz. can black beans, drained and rinsed. OR 2 cups cooked black beans also drained1/2 cup prepared tomato salsa, hot or mild2 TBSP fresh lime juice2 TBSP chopped FRESH cilantro1/4 tsp ground cuminSalt to tasteIn a food processor, combine the beans, salsa, lime juice,cilantro and cumin. Process until smooth. Season with salt and petter and transfer into a small bowl. This dip will keep in the refrigerator up to 2 days if covered.This dip is great to serve with Crackers, Veggies, or tortilla chips!I find this is best when fresh cooked black beans are used. If pressed for time the canned beans work great also. "The spirit of hospitality can thrive in the humblest circumstances. It's a matter of opening our lives to others. . .giving them the best we have to offer, but never allowing elaborate preparations to substitute for the sharing of the spirit of true hospitality." ~Emelie Barnes http://www.Christian-Vegan-Cookinghttp://www.AllNaturalSweetenerRecipeshttp://www.VeganMenusforHealthyLivinghttp://www. Quote Link to comment Share on other sites More sharing options...
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