Ghoulish Black Bean Dip
Fun, easy, light, and tasty: this hits all the notes for lighter fare at your Halloween gathering. It's got real ingredients, is simple but seasonal, and pairs well with blue corn tortilla chips.
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 orange bell pepper seeded and diced
- 1/2 green bell pepper seeded and diced
- 1/4 cup diced red onion
- 2-3 Tablespoons minced fresh cilantro
- 1-2 cloves garlic minced
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2-3 teaspoons fresh lime juice from 1 lime
- kosher salt to taste
- diced jalapeno or avocado optional additions
Instructions
- Add beans, bell pepper, onion, cilantro, and garlic to a large bowl. Drizzle olive oil, vinegar, lime juice, and salt on top. (I suggest starting with 2 teaspoons lime juice and 1/4 teaspoon salt.) Stir well to combine.
- Sample and add salt and lime juice to taste. (I usually add an extra 1/4-1/2 teaspoon salt, but this really varies to preference.) Serve with tortilla chips right away, or cover and store in the refrigerator until ready to eat.
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Notes
- Black Beans: Substitute 1 and 1/2 cups of cooked beans for 1 can if desired. (That's roughly 1/2 cup of dried beans.) You can also substitute pinto beans, kidney beans, or another kind that you like.
- Cilantro: If you can’t or prefer not to eat cilantro, skip it or substitute Mexican oregano.
- Storage: Extra salsa keeps well in an airtight container in the fridge for up to 5 days.
Nutrition Estimate
Calories: 73 kcal, Carbohydrates: 10 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 0.4 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2 g, Sodium: 1 mg, Potassium: 163 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 331 IU, Vitamin C: 17 mg, Calcium: 12 mg, Iron: 1 mg