Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Zingy Bean Dip




Source of Recipe


Goodies and Grains shop






Recipe Introduction


Serve this with chips, crackers, vegetables or warmed tortillas. Pair with tomato salsa for appetisers.





List of Ingredients



• 500g cooked pinto beans, drained
  
• 2 med tomatoes, peeled and seeded
  
• a handful of parsley
  
• 1 tsp cumin
  
• black pepper to taste
  
• spring onion (optional)
  
• 2 tbs fresh lime juice
  
• 2-3 med garlic clove, minced
  
• handful of coriander leaves
  
• 1/4- 1/2 tsp salt
  
• cayenne pepper to taste
  






Instructions



1. Blanch tomatoes in boiling water for 10 seconds. remove and peel. cut open, squeeze out and discard seeds.
   
2. Whip all ingredients together in a food processor or blender. Serve.
   






Final Comments


easy peasy (the tomatoes are only fiddly bit)