Friday, April 26, 2013

Mexican Black Bean Dip

Mexican Black Bean Dip

1 15oz can organic black beans rinsed and drained
1 tsp quality olive oil
1/2 cup chopped red onion
2 cloves minced garlic
1/2 cup fresh corn kernels(or canned)
1 cup chopped fresh tomato
1 t ground cumin
1 t chili powder
1/2 cup shredded Cheddar or Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 TBSP fresh lime juice

Place the rinsed and drained beans in a medium size mixing bowl.  Partially mash the beans, they should remain slightly chunky.
In a medium sized frying pan, heat olive oil over medium heat and sautee onion and garlic for 15 minutes
Add the beans, corn, tomato, cum and chile powder and cook for an additional 5 minutes.
Remove the pan from the heat, mix in the cheese, cilantro and lime juice.

Pour into a nice bowl and serve with your favorite gluten-free tortilla chips.

1 comment:

  1. Oh, I think I am going to make this tonight for our "american idol" watching snack :) YUM Got it pinned and tweeted. Thanks for linking up at Gluten Free Fridays! See you tonight for the next party!