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Hurry-up Black Bean Dip

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The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler—unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1

medium red onion, chopped

2

(16-ounce) cans black beans, drained and rinsed

2

tablespoons balsamic vinegar

1

tablespoon fresh orange or lime juice

1

tablespoon chopped fresh cilantro

1

tablespoon olive oil

1

garlic clove, peeled

1

teaspoon ground cumin

Salt and freshly ground pepper, to taste

Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

Need to make a substitution?

Preparation

  1. Step 1

    1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish

    Step 2

    2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.

    Step 3

    3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books
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