Evening Edge
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Black Bean Dip
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Low fat: 
Low cal:
Low cal:
What Can I Bring?
Perfect for: Cookouts, picnics, light snacks
Make and take: Whip up in blender or food processor, transfer to plastic container, store in refrigerator up to one day before serving.
Made famous by: Rich Tewell of Atlanta, who said, "Every time I serve this, I get multiple requests for the recipe."
Hands on time: 10 minutes Total time: 10 minutes Serves: 24
Ingredients:
2 (15-ounce) cans black beans, rinsed and drained
1 sweet onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
Salt and pepper to taste
Instructions:
Put black beans, onion, bell pepper, garlic, vinegar, olive oil and sugar in a blender or food processor and pulse until beans are coarsely mashed. Season with salt and pepper, to taste.
Notes:
Serve chilled or at room temperature.
Because of its low-fat content, this dip is a refreshing addition to the typical party menu. Try serving with reduced-fat chips, pita triangles or raw vegetables such as celery sticks and red bell pepper strips.
Because of its low-fat content, this dip is a refreshing addition to the typical party menu. Try serving with reduced-fat chips, pita triangles or raw vegetables such as celery sticks and red bell pepper strips.
Nutrition:
Per serving: 41 calories (percent of calories from fat, 29), 2 grams protein, 6 grams carbohydrates, 2 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 109 milligrams sodium.
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