Combine canned beans and canned salsa with some extra spices for a quick dip that’s more than the sum of its parts.
Ingredients:
• 1 cup (172 g) cooked black beans, drained
• 12 ounces (340 g) salsa
• ¼ cup chopped fresh cilantro
• ¼ teaspoon cumin
• 2 tablespoons (28 ml) lime juice
Preparation:
Roughly chop beans in food processor. Do not puree them. Stir in remaining ingredients. Serve immediately or refrigerate overnight. Serve with corn chips or raw vegetables.
Yield: 20 servings
Each with: 23 g water; 17 calories (4% from fat, 23% from protein, 73% from carb); 1 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 3 g carb; 1 g fiber; 1 g sugar; 18 mg phosphorus; 8 mg calcium; 0 mg iron; 40 mg sodium; 86 mg potassium; 87 IU vitamin A; 0 mg vitamin E; 1 mg vitamin C; 0 mg cholesterol
This recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p48'
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