Black Bean Dip - 15.4g Carbs, 3.8g Fiber, 2.7g Sugar
From: The Survivor's Handbook: Eating Right for Cancer Survival by
Neal Barnard, M.D. and Jennifer Reilly, R.D.
Servings: 6
1 (15oz can) black beans, drained and rinsed OR 1 1/2 cups cooked beans
1 cup salsa (commercial variety, Colorful Corn Salsa, or Mango Salsa)
1/2 tsp ground cumin
Combine the beans and salsa in a food processor or blender and process
until smooth. Scrape down sides with a rubber spatula as needed. Add
cumin, if using.
Store in a covered container in the refrigerator, leftover Black Bean
Dip will keep for up to three days.
Servings: 6
Nutrition per Serving:
81 Calories, 0.4g Fat, 0.1g Saturated Fat, 4.2% Calories from Fat,
0mg Cholesterol, 4.7g Protein, 15.4g Carbs, 3.8g Fiber, 2.7g Sugar,
280mg Sodium, 47mg Calcium, 1.6mg Iron,
Vitamin C: 6.4 mg - beta-carotene: 172 mcg - vitamin E: 0.6 mg
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