Black Bean Dip4 servings
Bean dip with raw veggies is a perfect lunch or snack. This black bean dip is quick to make and has a great flavor.  16 oz cooked black beans 8 oz oil-free salsa 2 tsp chili powder 1 tsp ground cumin 1 tsp ground coriander 1 Tbsp cider vinegar In a medium-small wide bowl, weigh black beans and salsa. Transfer them to a food processor. Add chili powder, cumin, coriander, and cider vinegar. Process until nearly smooth. Comments: We cook big batches of black beans and freeze them in 16 oz portions in ziploc bags. You can also use canned beans. Use 2 15-oz cans of beans, rinsed and drained. Yield = 24 oz 1 serving = 6 oz Calorie density = 28 cal/oz Calories per serving: 170 Fat: 1.1 g (5.8%) Protein: 11 g CHO: 31 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients! |
