Colorful Wonderful Cilantro Bean Dip Recipe
Learned this just over the weekend – different from those recipes already here. This dip is great on chips, inside quesadilla (which was my awesome lunch today) and got eaten up all too quickly-it was loved that much. So I went home and made it myself a few days later. Colorful, bright flavors are quite showy and the zesty taste happily satisfies carnivores.
- 1 can black beans, rinsed super well and drained of liquid
- 1 can chick/garbanzo beans, rinsed well and drained of liquid
- 2-4 garlic cloves minced
- 1 medium red onion chopped
- 2-3 plum tomatoes diced
- Juice of two limes, juice of an extra lime over just cut avocado
- 1/3 cup of minced fresh cilantro (or more!)
- 1/2 cup apple cider vinegar
- Couple of shakes of red chili flakes
- 1 teaspoon Kosher Salt and 1/2 teaspoon Fresh Cracked Pepper
- 2-3 avocados sprinkled with lime or lemon juice and cut up.
- 1 large bowl
- This bean dip is great to take to parties and for potlucks and summer BBQ’s – its quite filling and so colorful, it pleases the eye and satisfies those tummies. And so one will even care its super healthy. (I didn’t!)
- I would also suggest to cut up avocados last and place on top of everything else then stir at last moment. It makes for a prettier arrival onto the table.
- If you want to make this last a bit, separate into two bowls, then only cut up avocado for the bowl you are about to serve, then toss.
- About 5 cups are yielded with this recipe
- ****OK Here We Go****
- Take your strainer/colander and place into sink. Open up cans of beans and put into colander and rinse really well under running water. Let drain.
- Place rinsed beans into large bowl and stir.
- Add all other ingredients except for avocado.
- Stir up ingredients. Add more cilantro if you would like.
- Cut up avocado making it look pretty and place on top of stirred ingredients. Sprinkle additional lime juice on top of avocados to prevent browning.
- Cover and chill until ready to serve.
- Stir at last moment and serve with chips.
- Photo shown has missing avocado which I was about to put in.
- I also used this as filling for my quesadilla lunch today (recipe just posted)
- This would also be nice served over rice, cous cous or pasta for an extra nice cold salad making it a lovely cold meal during hot summer nights.