Thursday, September 24, 2009
2 medium tomatoes, seeded and chopped
1 medium-size red bell pepper, chopped
1 bunch green onions, chopped
1 garlic cloves, minced
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) black beans, rinsed and drained
1 (8-ounce) jar fat free italian dressing
1/2 cup chopped fresh cilantro
1/2 tsp. ground coriander
3 tablespoons lime juice
1/2 teaspoon salt
Mix all ingredients together, except fresh cilantro. Place in a bowl and
chill for 2 hours. Add Cilantro and serve with chips.
Saturday, January 10, 2009
White Bean Spread
Adapted from Appetizer Recipes
1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt
In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.
Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.
Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.
Serve with bagel chips and rustic bread slices.