mariadnoca
Moderator
Hi Dawn -- wanted to check with you on the amounts for vinegar/cilantro before making this - they are missing in the post in T&T. I'm guessing 1/2 c and 1/2 bunch but wanted to be sure. Maybe you could edit the post in T&T?
Thanks!
Black Bean Dip w/Salsa (to be served with taco chips)
2-28 oz cans Black Beans
1/2 cup diced Yellow Pepper
1/2 cup diced Red Onion
8 Fresh Plum Tomatoes-seeded and chopped
Dressing:
3/4 cup Canola Oil
1/2 Wine Vinegar (or White Balsamic Vinegar)
4 Limes, juiced
1/2 Cilantro (Chinese parsley)-chopped or Parsley
2 Scallions, thinly sliced
Garlic to taste
1 T. FRESH Ginger-chopped fine, not grated
1 Jalapeno-finely chopped (wear gloves!) - optional
2 teasp. Fresh Thyme Leaves
Salt and Pepper-if necessary
Optional-T. Sugar
Combine all ingredients in order listed and let marinate in refrigerator several hours before serving.
Thanks!
Black Bean Dip w/Salsa (to be served with taco chips)
2-28 oz cans Black Beans
1/2 cup diced Yellow Pepper
1/2 cup diced Red Onion
8 Fresh Plum Tomatoes-seeded and chopped
Dressing:
3/4 cup Canola Oil
1/2 Wine Vinegar (or White Balsamic Vinegar)
4 Limes, juiced
1/2 Cilantro (Chinese parsley)-chopped or Parsley
2 Scallions, thinly sliced
Garlic to taste
1 T. FRESH Ginger-chopped fine, not grated
1 Jalapeno-finely chopped (wear gloves!) - optional
2 teasp. Fresh Thyme Leaves
Salt and Pepper-if necessary
Optional-T. Sugar
Combine all ingredients in order listed and let marinate in refrigerator several hours before serving.
) Fixed.