Black Bean Dip

Black Bean Dip 
This is a real hit whenever I serve it. A nice change from hummus or other Middle Eastern
spreads. It’s a little thick to use as a dip with chips so I use it with pita bread. If you would pre-
fer a lighter dip, loosen the consistency with some yogurt or a little lime juice, or extra salsa—
but if you’re using more salsa, omit the ground red pepper from the recipe.

1 cup black beans, rinsed and drained
¹³ cup sliced scallion (white and green parts)
¼ cup cilantro leaves (fresh coriander)
1 tablespoon olive oil
½ teaspoon ground cumin
2 cloves garlic, minced
¹8 teaspoon ground red pepper
Salt to taste
½ cup salsa
1 Place the beans, scallion, cilantro, oil, cumin, garlic, red pepper, and salt into a food proces-
sor fitted with a steel blade. Cover and process until smooth.

2 Add the salsa and pulse until combined.

SERVES:  6

Diabetic Exchanges:  ½ bread; ¼ very lean meat; ¼ vegetable; ½ fat

REDUCED FAT:  Omit the olive oil and use 1 tablespoon water.

Diabetic Exchanges:  ½ bread; ¼ very lean meat; ¼ vegetable

REDUCED SODIUM:  Use home-cooked black beans without any salt (not canned); use home-
made salsa.
LOW: saturated fat, cholesterol, calcium, magnesium, phosphorus, potassium, fat,

sodium