From the Islands to the Southwest, a black bean dip recipe starts with black beans, onion and cilantro. It just gets better from there.
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Black Bean Dip
2 15-ounce cans black beans2 teaspoons chopped garlic
2 tablespoons chopped fresh cilantro (or 1 T dried)
2 small tomatoes, chopped
2 teaspoons crushed red pepper (or to taste)
1 teaspoon cumin
Juice of 1 lime
1 small onion, finely chopped
Salt and pepper
In a food processor, coarsely chop the black beans, garlic, cilantro and 1 tomato. Transfer to a serving bowl.
Stir in the red pepper, cumin, lime juice, onion, the remaining chopped tomato, and salt and pepper. Chill, preferably, allowing the flavors to blend.
Serve with chips and jicama scoops. Makes about 3 cups.
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