This versatile recipe works as either a dip or a spread and has a light, addictive flavor. Serve it with the Easy Pita Chips, baked tortilla chips, or cut-up vegetables. Along with a small bag of carrots and celery, it is a favorite for school lunches.

Ingredients

• 1 15.5-ounce can black beans
• 1/3 cup medium-hot salsa, 1 tablespoon for garnish
• 1/4 cup cilantro leaves, plus extra for garnish (optional)

• 4 teaspoons fresh lemon juice
• l small garlic clove, minced

Instructions

1. Drain and rinse the black beans, setting aside l tablespoon for garnish.

2. Combine the black beans, salsa, cilantro leaves, lemon juice, and garlic in a food processor. Blend until smooth.

3. Garnish with the black beans and, if you like, cilantro leaves or salsa. Makes 1 1/4 cups and serves 4 to 6. (Note: If you use this as a dip with veggies to replace the Asparagus Salad, double the recipe.)

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Find more about:

• Black Beans |
• Cinco de Mayo |
• Dips & Spreads |
• Lemon Juice |
• Mexican |
• Vegetarian Appetizers

Related Categories:

• Dips & Spreads |
• Mexican Recipes |
• Cinco de Mayo