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Black Bean Dip

4 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.
















black bean dip


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!

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