Recipe Summary

Prep time: 10 mins

Yield: 6 servings

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Zingy Bean Dip

2 cups cooked pinto beans (or use 15 oz. can), rinsed and well drained
2 tablespoons lime juice
1 tomato, peeled and seeded (see below)
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
3/4 teaspoon cumin

1. To peel and seed a tomato: drop it into a pan of boiling water for 10 seconds. Remove the tomato, and peel off the skin. Cut the tomato open; squeeze and discard the seeds. Chop the remaining pulp.

2. Place all the ingredients in a food processor or blender and mix well.

Serving Size: about 1/3 cup