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Posts Tagged ‘cold’

  1. Dip #9 — Black Bean Salsa/Salad

    September 4, 2011 by admin


    The Recipe & Process


    This recipe is so easy, I’m combining the two steps. Here are the ingredients:



    2 cans Black beans

    1 ½ cups frozen corn

    1 ½ cups diced tomato

    1 bunch sliced scallions

    1 each of green, red, yellow peppers, diced


    Mix above together in medium bowl.


    In separate bowl: mix sauce.



    1/3 cup veg. oil

    1/3 cup red wine vinegar

    1 tsp Worcestershire

    2-3 tsp tabasco

    2 tsp cumin

    Salt and pepper to taste


    Pour the sauce over the salad. Salad tastes better the longer it sits. It’s good right away, but even better the next day. 



    The Verdict


    I got this from someone when I lived in Miami. A coworker of my boyfriend’s, if I remember right. That was…oh…17 years ago? Ouch.

    Anyway. It’s a terrific, subtle dip. We give this dip a 4 out of 5 pretzels. It won’t wow you with it’s flavor. It’s not that kind of dip. This one is quiet, yet seductive. You’ll keep going to this dip long after those fancier dips have had their way with you.

    In Miami, we served it with plantain chips. Soooo good. The salad is refreshing and crisp, and really good for you. I like to let it set out for an hour or so and let the flavors meld before serving it. It makes a lot so it’s great for a party. It’s not spicy because there are no jalepenos in it. Who cares? Not every salsa needs to be spicy. This is also terrific as a side salad, without any dunkables at all.


    The Dunkables


    Tortilla chips

    Plantain chips

    Corn chips

    A spoon.



  2. Dip #6 – Black Bean Spread with Lime and Cilantro

    August 11, 2011 by admin

    Kealoha and I were invited to his parents’ house for dinner. I was narrating all day and didn’t have a lot of time to make a dip or go shopping. This dip used all the ingredients we happened to have in our house, except I made a quick stop at the store for cilantro. It’s a healthy dip, but don’t let that scare you.


    The Recipe

    From “Cooking Light” Magazine


    3 garlic cloves, peeled

    ½ cup chopped fresh cilantro

    2 tablespoons fresh lime juice

    1 ½ tablespoons olive oil

    ½ teaspoon salt

    1 (15-ounce) can black beans, rinsed and drained

    1 (15-ounce) can black beans, undrained

    diced tomato and avocado (optional)

    The Process


    1. With food processor on, drop garlic through food chute; process until minced. Add chopped cilantro and next 5 ingredients, and process until smooth.

    That’s it. Basically, put it in a blender and mix until smooth. It’s really easy. Instead of chopping the garlic myself, I put it in the processor first and let the machine do the work.


    The Verdict


    When it was finished, it looked a little weird. Simple. Next time around, I might reserve a little of the liquid from one can to make sure it doesn’t get too soupy. To add texture, consider adding in chopped tomatoes and avocado.

    I was a little leary about Kealoha’s parents liking it…but they LOVED it. We couldn’t stop eating it! It’s a great spread, with or without putting in anything extra.

    It’s got that kind of fresh taste with the zip of lime, hint of cilantro. The little bit of salt really brings out the flavor. And then there’s the garlic and smooth black beans. Mmmmm. Honestly. I love this dip. Easy. Fast. Low-call and high fiber. Delicious!

    This gets 5 out of 5 pretzels. Really. It’s super easy, and you can make it any time of the year. And you can’t stop yourself from eating it. If there’s any left, it keeps well for days.

    The Dunkables


    Nacho Chips

    Corn Chips

    Fried Plantains


  3. Dip #5–7 Layer Bean Dip

    August 5, 2011 by admin

    This is that dip you have at parties and everyone eats all of it, but you just never think of making it. And I’m so glad I finally know how. It’s freakishly easy. It’s also versatile. If you don’t like a layer, simply replace it with something you do like…like guacamole or jalapeno peppers or whatever.

    The quality of the dip will probably change with the quality of ingredients you use.


    7 Layer Bean Dip

    (With thanks to Dana and her aunt for sharing the recipe)



    1 15oz can refried beans, heated

    1 c. sour cream

    1 .78 oz pkg. taco seasoning mix

    1 c. diced tomatoes

    1 4.25 oz jar diced green chilies, drained

    1 2.25 oz can sliced ripe olives, drained

    3/4 cup shredded cheddar cheese

    2/4 c. shredded monterey jack cheese

    1 jar salsa

    tortilla chips


    Spread warm beans on 10 inch serving platter. Combine sour cream and seasoning mix; spread over beans. Layer remaining ingredients over sour cream mixture. Serve with salsa and chips. 6-8 servings

    Now, I didn’t heat the beans, because I wanted to make this ahead of time. It’s great cold. I think this is a good dip to bring to a party because you can assemble it there.

    We found that the taco seasoning and sour cream was too salty. If I make it again, I’ll only use 1/2 the seasoning pack.

    We replaced the jalepeno peppers with avocado.

    Here’s the step by step process in pictures. (I know. It’s so easy you don’t need pictures, but I have a good camera, so I feel like I have to use it.)







    We give this 4 out of 5 pretzels. Or maybe we should say tortilla chips. It’s a great dip and I know it will be devoured at the next party. Next time, I’ll definitely use the taco seasoning to taste, but beyond that…it’s great. Now I can finally make this dip. It’s a little spicy, creamy, and a little bit sinful. AND you can eat a TON of it without making yourself sick, a definite dip-bonus. I should know.


    Tortilla chips


    Veggies (maybe)

    Or even tortilla shells. I bet this would be great in a burrito.



    Got any comments or have any great recipes you’re willing to share? Please either comment here, or email me at