Black Bean Dip Revised

In an attempt to increase our Vitamin A intake, I modified the original recipe just by simply adding a packed 1/2 cup of fresh chopped spinach.  While the texture and taste are slightly different, it is still a winner in our house.

Ingredients:

2 cups cooked, drained black beans

3 tablespoons tomatoes, seeded (remove seeds, pulp) and chopped

1/2 cup spinach, chopped and packed

2 cloves garlic, minced

2 teaspoons lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 teaspoon balsamic vinegar

1 pinch of cayenne pepper (to taste)

Directions:

Process all ingredients in blender or food processor until smooth.  (It takes additional time with the spinach as compared to the original recipe.)  Serve or refrigerate.

Nutrition Information:  

1 serving (1/4 cup): 67 calories, 12g carbs, 0g fat, 4g protein, 4g fiber, 6mg iron

Ratings:

5/5 like it

Food Allergy/Intolerance Notes:

If buying beans in bulk, I've found the bagged dry beans to contain information on other foods used at the processing facility. In my experience, the large bins of bulk have not contained this valuable information.