Date: Sun, 11 Sep 94 13:56:32 CDT
From: judith@utig.ig.utexas.edu (Judith Haller)
There was a request for black bean dip a few weeks back. This one, clipped
from a May '93 magazine (Eating Well, I think), has a novel tropical
flavor, kind of a nice change from our spicy favorites.
Florida Keys Black Bean Dip
1 16-0z can black beans
2 TBS chopped red onion
2 TBS balsamic vinegar
1 TBS orange juice
1 clove garlic
(Please measure carefully. I overdid the oj and onions once--and regretted it.)
Combine ingredients in the blender/processor and whir til smooth. Serve
with thin slices of chayote squash.
I also like to garnish the dip with orange zest and cilantro and served it
with tortillas.
kwvegan vegan