Wednesday, March 2, 2011

Cooking Light Virtual Supper Club- Notes of Citrus, Lime-Spiked Black Bean Dip

This month's Cooking Light Virtual Supper Club's theme was Notes of Citrus, which was chosen by Jamie.

I love citrus and the beautiful flavor it can give to any dish, savory or sweet.
I chose to make a dip this time around, which was very quick and easy to throw together. My life has been so extremely busy the past couple of weeks, so this was the perfect thing for a superfast, after-school snack.
Now, unfortunately for me, I didn' t realize the picture was so bad until I started editing photos late last night. SO, I apologize for how this dip looks. Keep in mind that it is pureed black beans and go over to Cooking Light to see a better picture of this dip. It has to be the angle.

Oh well, moving on- the dip was delicious and only contained a few ingredients.
I went ahead and pureed the cilantro, garlic and green onions in with the black beans, which made this even easier. I found some organic blue corn tortilla chips that we dipped in it, but cucumber slices, and carrot sticks were also really tasty. This would also be a really great spread for a sandwich or wrap.

Check out what the other members of the Supper Club chose to contribute below and go see how the other citrus-y parts of this menu turned out!

Jamie - -Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing

Val - - Blood Orange Sangria

Sandi - Lemon Sage Chicken

Mary Ann (me) - Lime-Spiked Black Bean Dip

Jerry -Braised Fennel with Orange

Roz- Nathan's Lemon Cake

Lime-Spiked Black Bean Dip
from Cooking Light
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.


bellini valli said...

We are so happy you joined us this month and brought just a tasty and healthy treat with notes of citrus.Your dip not not look like a swan but it is noteworthy I am sure!!!I think you photographed it beautifilly!

roz said...

Great job! The photo is just fine, because it's what in this recipe that is so appealing! I love your choice with all of the healthy black beans, the cilantro and garlic and lime. It has to cause one's mouth to SING! Thanks for this addition to this month's citrus theme! Roz at la bella vita (the cake gal this month)!

roz said...

oh I also forgot to tell you that I'm now following you! Great blog that I'm going to enjoy following! Roz

JDeQ said...

LOL - your picture looks great. I have learned that black bean dip just doesn't photograph well. This seems like a great recipe - I've bokmarked it to enjoy soon.

Jamie said...

What a healthy dip Mary Ann. I love the simple ingredients. And great photo. Can black bean dip really look appealing? And I love blue corn chips too.