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Lime-Spiked Black Bean Dip
Lime-Spiked Black Bean Dip
This dip is so easy and perfect for any casual gathering. It tastes best served at room temperature.
Ingredients
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.
Yield
5 cups (serving size: 2 tablespoons)
Nutritional Information
CALORIES 19(5% from fat); FAT 0.1g (sat 0.0g,mono 0.1g,poly 0.0g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 3.9g; SODIUM 61mg; PROTEIN 1.2g; FIBER 1.3g
This dip is so easy and perfect for any casual gathering. It tastes best served at room temperature.
Ingredients
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.
Yield
5 cups (serving size: 2 tablespoons)
Nutritional Information
CALORIES 19(5% from fat); FAT 0.1g (sat 0.0g,mono 0.1g,poly 0.0g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 3.9g; SODIUM 61mg; PROTEIN 1.2g; FIBER 1.3g

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Replies
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Lime-Spiked Black Bean Dip
This dip is so easy and perfect for any casual gathering. It tastes best served at room temperature.
Ingredients
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.
Yield
5 cups (serving size: 2 tablespoons)
Nutritional Information
CALORIES 19(5% from fat); FAT 0.1g (sat 0.0g,mono 0.1g,poly 0.0g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 3.9g; SODIUM 61mg; PROTEIN 1.2g; FIBER 1.3g0 -
thanks tam. i got a brand new food proc waiting for a new recipe. tomorrow we dine on bean dip and salsa. someone said to add mangoes to your recipe. YUM0
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YAY! More Tam recipes!!!0
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YAY! More Tam recipes!!!
So glad you enjoy!!! :bigsmile:0 -
YUM YUM.. i can't wait to try this.. and i love the calorie count.. that's about as no guilt as you can get.. (next to salsa.. ) :bigsmile:0
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YUM YUM.. i can't wait to try this.. and i love the calorie count.. that's about as no guilt as you can get.. (next to salsa.. ) :bigsmile:
Oh I know! I love black beans and this sounded SO good and then I saw 19 cals per 2 tbsp and I was like :noway: :noway: HEHEHE!0
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