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All public Recipes -> Dips & Spreads -> Mexican Bean Dip

Mexican Bean Dip

By: Allison D.

Description:	You can enjoy this protein- and fiber-packed, easy-to-prepare dip on a salt-free baked tortilla chips for a quick appetizer or in Vegetarian Taco Salad as an entre'e
Time:	10 min (10 min to prepare, 0 min to cook)
Meal type:	Dips & Spreads
Ethnicity:	Mexican
Number of Servings:	6
Ingredients:
16 OZ can no salt added black beans, rinsed and drained 1/2 C frozen chopped green bell pepper, or 1 small green bell pepper, coarsely chopped 1/4 C chopped fresh cilantro or parsley (optional) 2 tbsp salsa 2 tbsp lime juice (1-2 medium limes) 1 tsp bottled minced garlic or 2 med cloves garlic, coarsely chopped 1 tsp chili powder 1/2 tsp ground cumin
Directions:
In a food processor or blender, process all ingredients fro 45 seconds, or until fairly smooth. Serve or cover and refrigerate until serving time.
Notes:
1/4 Cup per serving Calories: 77 Protein: 5g Carbs: 14g Cholesterol: 0mg Total Fat: 1g Sat Fat: 0g Polyunsat: 0g Monounsat: 0g Fiber: 3g Sodium: 22mg" title="Cook's Tip on Canned Beans: to give canned beans a clean taste, pour them into a colander and rinse with cool running water until all the bubbles have disappeared. If salt was added to the beans during processing, rinsing will remove a lot of the sodium. 1/4 Cup per serving Calories: 77 Protein: 5g Carbs: 14g Cholesterol: 0mg Total Fat: 1g Sat Fat: 0g Polyunsat: 0g Monounsat: 0g Fiber: 3g Sodium: 22mg">Cook's Tip on Canned Beans: to give canned beans a clean...

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