Jodi’s Black Bean Dip
When I use salsa as a dressing, I make a yummy black bean dip and put it on the bottom of the plate and then add my salad and then the salsa. The bean dip gives it a yummy taste. Here’s what I do:
In a food processor, combine:
2 cans black beans, drained and rinsed
2 cans Great Northern beans, drained and rinsed
1 red pepper, seeded and rinsed and torn into chunks
1/2 red onion cut in chunks
3 (or so) cloves of garlic (I used the ready-minced stuff and take about a heaping teaspoonful.)
1 tsp. cumin (I think, I don’t measure my spices.)
1 1/2 tsp. oregano
1/4 tsp. crushed red pepper
1/2-1 tsp. southwest chipotle seasoning (I buy this at Sam’s Club in the spice section. You don’t have to add this.)
Juice from 3 limes
Process on high until smooth and then add:
3/4 c. chopped cilantro and pulse until just mixed.
It’s very good and I use it to dip raw veggies into as well. I’m a tortilla chip-aholic and love to dip raw carrots in this for the same crunch.