Black Bean Spread Food

BLACK BEAN DIP

Steps:

• In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic. , In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.

BLACK BEAN DIP

Steps:

• Process all ingredients except green onions and chilies in a blender or food processor until smooth.
• Stir in green onions and chilies and place in a serving bowl.

5-MINUTE BLACK BEAN DIP RECIPE

Steps:

• In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
• Add the cilantro and pulse until just combined.
• Serve with tortilla chips or raw vegetables.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

CREAMY BLACK BEAN SPREAD

Steps:

• Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
• Do Ahead
• Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.

BLACK BEAN SPREAD

Steps:

• Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.

HIGH PROTEIN BLACK BEAN LIME DIP

Steps:

• Grate or chop the garlic and ginger. Then fry both in oil on a medium heat and in a large saucepan for a minute or two. Don't let it burn!
• Drain and rinse the black beans, then add them to the pan.
• Fry for a couple more minutes, adding a couple of tablespoons of water as you go.
• Finally, remove from the heat, add the salt, pepper and lime juice.
• Use a potato masher or even fork to mash it all up into a smooth paste.
• Add it to bread, potatoes a salad or just munch it down as a real high protein snack!

BLACK BEAN DIP

Steps:

• Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
• Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
• *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.

EASY BLACK BEAN DIP OR SANDWICH SPREAD

Steps:

• Puree all of the ingredients in a food processor.
• As a sandwich filler, serve on whole-wheat bread with fresh spinach and sliced tomato.
• As a dip, serve with fresh veggies such as baby carrots, cukes and red bell pepper slices.

EASY BLACK BEAN DIP

Steps:

• Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
• Chill for at least 1 hour before serving.

BLACK BEAN DIP

Steps:

• Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.