I began making this confetti-colored dish to serve as a dip with tortilla chips and quickly realized that the leftovers perked up grilled chicken, fish, and flank steak. Plus, whenever I make this, people tend to request the recipe. It’s versatile, easy, quick, flavorful, healthy, and can be prepared in advance. Though it tastes great any time of year, I find myself leaning on it frequently as the weather warms, whether for a casual family cookout or as a potluck contribution.įor a variety of reasons, the recipe has stood the test of time. Perfect for a potluck and can be prepared up to a day in advance!Īmidst all my experimenting with new recipes, this simple combination of ingredients never grows old in our house. Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with Instagram.Enjoy this easy, endlessly versatile recipe as a dip with chips, a salsa for fish or chicken, a super-simple salad, or the foundation of a healthy, plant-based meal. Black Bean and Plantain Bowls with Guac.Pinto Bean Salad with Shiitake Mushrooms.Last but not least, you can repurpose leftover dip as a spread on vegan tacos or for adding to a burrito. I love making it for meal prep, too (in which case I recommend a double batch). This vegan black bean dip can be made in advance and kept in an airtight container in the fridge for up to 5 days if making for a party, hold off on garnishing until right before serving. Sprinkle with more cilantro, cumin, black pepper, and chili flakes to make it extra pretty. Serve: Scrape the dip into a serving bowl and drizzle lightly with oil to prevent the surface from drying out. Season to taste with more lime juice or salt. Puree: Puree until smooth, stopping to scrape down the sides of the food processor as needed. Don’t worry about chopping anything too finely – the machine will do all the work. Then transfer to a food processor (or Vitamix) and add the remaining ingredients. You can also use veggies (like cucumbers or bell peppers) for dipping, or fancy crackers.Ĭombine Everything: Drain the canned black beans in a mesh strainer and rinse thoroughly under running water. Plantain Chips: are the perfect compliment for black bean dip.I haven’t tasted it myself but it’s worth a try! (Check out these other dips instead!) UPDATE: a reader recently told me they used basil instead and really liked it. Cilantro: If you’re in the cilantro-tastes-like-soap camp, this recipe is probably not for you, since this dip is all about that grassy freshness.Lime Juice: Can be subbed with lemon juice.Black Beans: Feel free to use canned or home-cooked beans here.Olive oil, lime juice, and a bit of water bring it all together. In the flavorings department, we’ve got fresh garlic, cilantro, ground cumin, and smoked paprika. The bulk of this vegan and gluten-free dip is, you guessed it, black beans (canned or homemade). Let’s jump in! What’s In This Black Bean Dip Recipe All you need is a can of beans, some olive oil, and a few seasonings. It’s creamy, tangy, and bursting with herby freshness. This Mexican-inspired black bean dip recipe features the trifecta of everyone’s favorite Latin flavors – cilantro, cumin, and lime – making it borderline addictive. It takes literally 5 minutes, requires zero cooking, and calls for a handful of healthy ingredients you probably already have. You know those times when you’re headed to a party or picnic, and you don’t wanna show up empty handed? Those times when you wanna put in a liiittle more effort than store-bought hummus, but not too much more? This easy recipe – which I highly recommend you commit to memory like I have – is for those times. Just put all the ingredients in a food processor and puree! This 5-minute vegan black bean dip is creamy, tangy, and bursting with herby freshness.
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