Black Bean Dip Recipe - Cooking Index
Black Bean Dip Recipe - Cooking Index
Try serving this tasty dip with more unusual fresh veggies, such as jicama, rutabagas, or turnips. You can also experiment with different kinds of beans try red, navy, or garbanzo beans in this recipe instead of black beans.
Courses: Dips and Spreads| 1 | Black beans - (15 oz) - drained, rinsed | |
| 1 | Onion - coarsely chopped (small) | |
| 1 | Bell pepper - coarsely chopped (small) | |
| 1 | Garlic clove - chopped | |
| 1 tablespoon | 15ml | Red wine vinegar |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Sugar |
| Freshly-ground black pepper - to taste |
Combine all ingredients in a food processor or blender. Process or blend until the beans are coarsely mashed.
This recipe yields 8 servings. Serving size: 1/3 cup.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 73; Calories from Fat 17; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 65mg; Carbohydrate 11g; Dietary Fiber 4g; Sugars 3g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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