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15
Recipes
Kale & Black Bean Dip
Makes 3 cups
• 1-1/2 cups fresh kale, stemmed,
cut into 1” ribbons
• 1/2 cup fresh cilantro
(may substitute at leaf parsley)
• 1/4 red or white onion, chopped
• 1/2 cup salsa
• 1 (15.5 oz) can low-sodium black beans,
drained & rinsed
• 1 large garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon red chili powder
• salt and freshly ground black pepper
to taste
• 1 cup chopped fresh tomatoes, to serve
1. Add the kale and cilantro to the jar rst.
2. Press PULSE and release 2 or 3 times until the leaves are chopped into small pieces.
3. Add the remaining ingredients to the jar.
4. Place 1/2 can black beans into the jar and reserve the rest in a medium mixing bowl.
5. Add the remaining ingredients to the jar.
6. Press the ICE CRUSH button to begin processing. When nished, the blender will
cease operation.
7. In a medium bowl, use a potato masher to crush the reserved beans. Do not over-mash.
Thechunkiness of the hand-mashed beans will thicken and add texture to the rest of thedip.
Add the dip from the blender and mix well.
8. Serve topped with fresh chopped tomatoes. Great for serving with nachos.
SO-315367_90068_BELLAPro_7 speed blender_Best Buy_IM_R01.indd 15 2018-07-05 3:04 PM
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