Island Black Bean Dip

Name: Island Black Bean Dip
Ingredients: 1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low-sodium black beans, drained; 2 tablespoons no-salt-added salsa; 1/4 cup scallions, minced; 1 1/2 tablespoons Dr. Fuhrman's Blood Orange Vinegar or other fruity flavored vinegar; 2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste; 2 tablespoons minced red onion; 1/2 cup finely diced mango; 1/4 cup diced red pepper; 1 tablespoon fresh, minced cilantro, for garnish

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www.drfuhrman.com

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Servings: 5

Ingredients

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1 1/2 cups cooked black beans or 1 (15 ounce) can no-salt-added or low-sodium black beans, drained2 tablespoons no-salt-added salsa1/4 cup scallions, minced1 1/2 tablespoons Dr. Fuhrman's Blood Orange Vinegar or other fruity flavored vinegar2 tablespoons Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste2 tablespoons minced red onion1/2 cup finely diced mango1/4 cup diced red pepper1 tablespoon fresh, minced cilantro, for garnish

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Instructions

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Remove 1/4 cup of the black beans and set aside. Place remaining beans in a blender or food processor. Add salsa, scallions, vinegar and Dr. Fuhrman's MatoZest. Puree until relatively smooth. Transfer to a bowl and add the reserved black beans, red onion, mango and red bell pepper. Mix well and chill for 1 hour. Garnish with cilantro. Serve with raw vegetables. Makes 2 1/2 cups.

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