Linda McC: Pinto Bean Dip

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* Exported from MasterCook *

 

Pinto Bean Dip

 

Recipe By :Linda McCartney

Serving Size : 4 Preparation Time :0:10

Categories : Beans & Lentils Dips

Herbs Savoury

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

400 g tinned pinto beans -- drained

1 tbsp olive oil -- plus a little extra

1 lemon -- juice of

or

2 limes -- juice of

1 med red onion -- chopped

1 tbsp coriander -- (or flat-leaf parsley if preferred)

1 clove garlic

1/2 ea green and red chilli -- de-seeded and chopped, to

garnish

 

Blend all the ingredients until smooth. Put the dip into a serving dish,

sprinkle it with the chopped chillies and drizzle a little olive oil over

the top. Serve with tortilla chips or fresh vegetable sticks.

 

Cuisine:

" Mexican "

Source:

" Linda McCartney on Tour "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 59 Calories; 4g Fat (45.1% calories

from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

 

NOTES : When I visited the American South-west, I had my first taste of

Mexican food and it soon became one of my favourites. Now the whole family

loves it and it's a real winner. It is packed with protein, as beans and

corn feature predominantly in most dishes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0