BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
CAPTAIN'S AVOCADO BEAN DIP
This is a great quick recipe that can be doubled when you need to entertain a lot of guests. Great for the big game or tailgate parties. Texture should be that of most dips. If not, add more mayonnaise or salsa.
Provided by Captain K
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.8 g, Cholesterol 4.2 mg, Fat 7.1 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 152.7 mg, Sugar 0.5 g
AVOCADO BEAN DIP
I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips.
Nutrition Facts : Calories 80 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
AVOCADO & CANNELLINI BEAN DIP
Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic
Provided by Sarah Lienard
Categories Snack
Time 10m
Number Of Ingredients 8
Steps:
- Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
- Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.
Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
AVOCADO BLACK BEAN DIP
Title says it all.. with a bit of a kick. From my "Clan Christmas Party" 2009 Absolutely fabulous, extra protein lower fat from the beans
Provided by No Wheat For Me
Categories Low Cholesterol
Time 12h5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together. (I let it sit in the fridge overnight to let the flavours blend and have found it tastes a bit better than eating it right away.).
- Number Of Servings:makes about 3 cups of dip.
- Preparation Time:depends on if you have a food processor!
BLACK BEAN DIP
With black beans, avocados, corn, peppers and cilantro, this family bean dip has lots of flavor and texture. This dip came about when I was experimenting with a similar recipe one day.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic. , In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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