Zingy Bean Dip

Submitted by: Courtney (variation of a recipe in Moosewood Cookbook by Mollie Katzen)

1 can pinto beans, well rinsed and drained
2 Tbsp lime juice, or more to taste
1 tomato, peeled and seeded and chopped (or cheat and use 1/4-1/3 cup chopped canned tomatoes)
1 scallion, chopped
2 big cloves garlic, minced
dash salt, or to taste
several dashes cumin, or to taste
several dashes cayenne, or to taste
optional handfuls of either, both, or neither: fresh parsley and fresh cilantro (I almost never bother)
optional extra scallions and tomato, to stir in at the end (this I almost always add)

Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!

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