BEAN DIP
1/2 Cup Of Beans, Soaked Overnight
1/2 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Salsa
1 Tablespoon Fresh Chives, Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper, Fresh Ground
Rinse And Drain The Beans (Any Type Is Good). Boil For 20 Minutes Or Until Tender. If Using Canned Beans, Drain. Transfer To A Blender And Blend Until Smooth. Add The Salsa, Oil, Salt And Black Pepper And Continue To Blend. Place In A Serving Bowl And Chill. Serve With Blue Corn Chips As An Appetizer.
Notes: Excellent Source Of Folacin.
Good Source Of Vitamin B1.
You Can Use The Recipe For Salsa Or Bottled Salsa.
Canned Beans May Also Be Used.
Serves 5
Prep Time: 0:30
Total Calories 106
Protein 6g
Carbohydrate 16g
Fat 2g
Cholesterol 0gm
Dietary Fiber 6g
%Calories From Fat 19%