Guest guest Posted September 26, 1999 Report Share Posted September 26, 1999 * Exported from MasterCook * Pinto Bean Dip Recipe By :Linda McCartney On Tour Serving Size : 4 Preparation Time :0:00 Categories : Linda McCartney On Tour Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups canned pinto beans -- drained 1 tablespoon olive oil -- (plus a little extra) juice of 1 lemon or 2 limes 1 medium red onion -- chopped 1 tablespoon coriander -- (cilantro) 1 clove garlic 1/2 green chile pepper -- seeded & chopped 1/2 red chile pepper -- seeded & chopped Blend all ingredients (except chile peppers) until smooth. Put the dip into a serving dish, sprinkle it with the chopped chile peppers, and drizzle a little olive oil over the top. Serve with tortilla chips or fresh vegetable sticks. - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 4g Total Fat; (25% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 438mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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