This recipe comes from Dr. Joel Fuhrman's fabulous cookbook, "Eat to Live Cookbook" - one of my favorites. Recipe is similar to the one in our Cancer Survivor's Guide, but with more additions to spice and color it up.
1 1/2 cps cooked black beans or 1 15 oz can beans, rinsed and drained
2 tsps no-salt added salsa
1/4 cp scallions, minced
1 1/2 T red wine vinegar or Dr. Fuhrman's Blood Orange Vinegar
No-salt seasoning blend to taste
2 T minced red onion
1/2 cp finely diced mango
1/4 cp diced red pepper
1 T fresh, minced cilantro, for garnish
Remove 1/4 cp black beans and set aside. Place remaining beans in a blender or food processor. Add the salsa, scallions, vinegar, and no-salt seasoning blend. Puree until relatively smooth. Adjust seasonings to taste. Transfer to a bowl and add the reserved black beans, red onion, mango, and red bell pepper. Mix well and chill for 1 hour. Garnish with cilantro. Serve with raw veggies.
This is quick and easy to prepare. A nice, healthy dip for company or for that afternoon snack with some sliced carrots and celery. Enjoy!