The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.
2 cans black beans, drained and rinsed
1/4 cup reserved black bean liquid
1/4 medium red onion
1 Roma tomato
2 garlic cloves
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/2 tablespoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
DirectionsPlace all ingredients in a blender or food processor and puree until smooth.
Transfer the dip to a bowl, add more sea salt to taste, garnish with leftover cilantro, and serve. It can be stored in the fridge, but I think it tastes best at room temperature.
- Dips, Appetizers
For more on the recipe, head over to Eating Bird Food!
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