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Avocado Black Bean Dip


This recipe comes to us from Denise of The Cottage Sisters.

Bring this south of the border dip to your next party and watch the guests gather around the bowl. Or wrap it in a tortilla to make this appetizer a main course.

Serves 12

Avocado Black Bean Dip

Ingredients:

2 medium avocados, peeled and diced
juice from ½ lemon
2 medium tomatoes
115 ounce can black beans, drained
¼ cup fresh cilantro, chopped
½ small onion, diced
½ tablespoon of garlic salt
6 dashes of hot sauce


Method:

Squirt a few squeezes of lemon juice on the avocados to keep them from turning brown.

In a large bowl, combine tomatoes, black beans, avocados, cilantro, onion, garlic salt and hot sauce.

Blend well, cover and refrigerate for 30 minutes to allow flavors to blend


To try some more recipes from Meatless Monday click here.

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STUDIO AT 58 AND DARTMOUTH FILMS PRESENTS "PLANEAT" BASED ON THE RESEARCH OF T. COLIN CAMPBELL GIDON ESHEL CALDWELL ESSELSTYN JR. A FILM BY SHELLEY LEE DAVIES OR SHLOMI EXECUTIVE PRODUCER CHRISTOPHER HIRD