Black Bean Dip (Vegan) Recipe




Black Bean Dip (Vegan) Ingredients

4 oz drained canned black beans
1 garlic clove, small chop
1 cup thick & chunky mild salsa

A Recipe for
Black Bean Dip (Vegan)

 

I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991



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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush , U.S. president, 1990



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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

Pearl Buck (1892-1973) American Nobel Prize winning author.



Black Bean Dip (Vegan)

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)






Black Bean Dip (Vegan) Directions

Serve this nutritious dip with vegetable crudites or toasted tortilla
pieces In a food processor combine beans and garlic and process, using
on-off motion until smooth(do not puree) Transfer to a bowl and stir
in salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of
calories) Source: Weight Watchers Healthy Lifestyle Cookbook,
Page(s): 31, Date Published: 1990 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

Serves: 4

 

 

 

 

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Black Bean Dip (Vegan) Recipe from the Recipes-To-go.com Dip Recipe Cookbook

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