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I meant to post this recipe for Cinco de Mayo, but I’m not always as organized as I’d like to be and my best intentions fell by the wayside as I was knee deep in chalupas, salsa verde and those incredible crepes. That said, I knew I had to get this one up before Memorial Day, because you’re going to want to have a big batch of this on hand all weekend! What you’ll appreciate about this dip is that it straddles the line between fresh food and convenience items. Fresh from crunchy bell peppers, red and green onion, zesty lime, garlic, spicy jalapeno and aromatic cilantro.
Black Bean Dip
INGREDIENTS
- 1/2 red bell pepper 1/4" dice
- 1/2 yellow bell pepper 1/4" dice
- 1 jalapeño seeded and minced
- 5 cloves garlic minced
- 1 bunch scallions thinly sliced on a bias
- 2 15- ounce cans black beans rinsed and drained
- 1 10 ounce can original "rotel" tomatoes with green chili drained
- 1/2 small red onion finely diced
- 1 cup cilantro chopped
- 1 lime zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
SERVE WITH
- tortilla chips
INSTRUCTIONS
- In a large bowl combine the bell peppers, jalapeño, garlic, beans, scallions, rotel tomatoes, lime zest and juice, red onion, cilantro, salt and pepper. Toss to combine.
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