Island Black Bean Dip Recipe

Ingredients

1 1/2 cups cooked black beans or 1 (15 ounce) can no salt added or low sodium black beans, drained and rinsed

2 teaspoons no-salt- added salsa

1/4 cup scallions, minced

1 1/2 tablespoons Dr. Fuhrman’s Blood Orange Vinegar or other fruit vinegar

2 tablespoons Dr. Fuhrman’s MatoZest or other seasoning mix containing dried tomatoes

2 tablespoons minced red onion

1/2 cup finely diced mango

1/4 cup diced red pepper

1 tablespoon fresh, minced cilantro, for garnish

Preparation

Remove 1/4 cup of the black beans and set aside. Place remaining beans in a blender or food processor. Add salsa, scallions, Dr.Fuhrman’s Blood Orange Vinegar and Dr.Fuhrman’s MatoZest. Puree until relatively smooth. Adjust seasonings to taste. Transfer to a bowl and add the reserved black beans,red onion, mango and red bell pepper. Mix well and chill for 1 hour. Garnish with cilantro. Serve with raw vegetables.