Mexican

Black Bean and Salsa Dip is for Lunch.

Black Bean and Salsa Dip takes 15 minutes to prepare.

Black Bean and Salsa Dip takes several minutes to cook.

Black Bean and Salsa Dip makes 2 servings.

The ingredients for Black Bean and Salsa Dip are:

1 can (approx. 1 3/4 cups) black beans, drained & rinsed
1 cup of your favorite low-fat salsa, right from the jar
1 clove garlic, chopped (or 1/2 teaspoon chopped garlic from the jar

Here is how you make Black Bean and Salsa Dip:

Rinse the black beans off, and dump them in a bowl. Toss in the chopped garlic, and mash it all up to desired consistency with a fork. (If you have a food processor, that works great, too--pulse a few times, and then scrape it into a bowl.)Dump in the salsa, stir well. Divide into two equal servings. It's ready to eat right away, but I think it's better if you leave it in the fridge for 3-4 days, let all the flavors blend.Great with most any chips, tostadas, pita chips etc. My personal favorite? Archer Farms Blue Corn & Flax Seed tortilla chips (available at Target).Happy Sparking!Number of Servings: 2Recipe submitted by SparkPeople user RPKMERCYLIGHT.

The nutritional information for Black Bean and Salsa Dip is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 196.0

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,367.3 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 12.6 g
• Protein: 14.0 g

Black Bean and Salsa Dip is Mexican cuisine.

The dietary needs meet for Black Bean and Salsa Dip is Vegan