Speedy Mexican Black Bean & Salsa Dip with Seasonal Veggie Sticks
A hearty, no-cook dip made from mashed black beans and salsa, served with crisp seasonal vegetables for dipping.
Ingredients
- Cucumber (Seasonal)100 g
- Bell Pepper (Seasonal)50 g
- Shredded Cheese (Cheddar or Mexican Blend)40 g
- Salt1 g
- Bell Pepper (Seasonal)50 g
- Canned Black Beans (Rinsed and Drained)200 g
- Salsa100 g
- Cumin1 g
- Chili Powder1 g
- Radishes (Seasonal)50 g
Instructions
- 1Step 1
Place rinsed black beans in a bowl and mash them with a fork or potato masher until mostly smooth but with some texture remaining.
- 2Step 2
Stir in the salsa, cumin, chili powder, and salt.
- 3Step 3
Top the bean dip with shredded cheese.
- 4Step 4
Cut cucumber, bell pepper, and radishes into sticks.
- 5Step 5
Serve the dip immediately with the seasonal veggie sticks for dipping.
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