Thursday, September 8, 2011


Much like its Mediterranean counterpart, this Mexican-inspired bean mixture works well as a dip for tortilla chips and fresh vegetables, but it’s also a tasty spread on tortillas or whole grain bread. It’s so good, however, you may just want to eat it with a spoon.

Serves 4 (makes about 1 1/2 cups)

1 15.5-oz. can pinto beans, drained and rinsed
1/2 cup salsa
1 Tbs. lime juice
2 tsp. olive oil
1 clove garlic, minced (about 1 tsp.)
1 tsp. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup cilantro


1.Put beans, salsa, lime juice, oil, garlic and cumin in food processor or blender, and purée until smooth.

2.Spoon mixture into bowl, and stir in pumpkin seeds and cilantro. Use immediately, or cover and refrigerate.

Nutritional Information

Per SERVING: Calories: 267, Protein: 15g, Total fat: 14g, Saturated fat: 2g, Carbs: 11g, Cholesterol: mg, Sodium: 336mg, Fiber: 8g, Sugars: 3g

No comments:

Post a Comment