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Colorful Wonderful Cilantro Bean Dip Recipe

July 25, 2008


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.

Ingredients:

  • 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


Directions:

  1. 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!)
  2. 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.
  3. 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.
  4. About 5 cups are yielded with this recipe
  5. ****OK Here We Go****
  6. 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.
  7. Place rinsed beans into large bowl and stir.
  8. Add all other ingredients except for avocado.
  9. Stir up ingredients. Add more cilantro if you would like.
  10. 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.
  11. Cover and chill until ready to serve.
  12. Stir at last moment and serve with chips.
  13. Photo shown has missing avocado which I was about to put in.
  14. I also used this as filling for my quesadilla lunch today (recipe just posted)
  15. 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.
  16. Enjoy!

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