This has been one looong week. With final exams in full swing, prepping to go to a wedding this weekend AND work, this week has definitely been A LOT. When chaotic weeks hit I always find that I need to take a step back and remind myself to breath.
Since this week has been so extremely insane, I didn’t have time to go to the grocery store, so I decided to make due with what I had on hand. Funny enough, some of my most popular recipes have stemmed out of my creativity to use what I have in my pantry.
In honor of Cinco de Mayo, I decided to use up a can of black beans that have been sitting in my pantry and make a black bean dip. What I love about this black bean dip is that it only takes 4 ingredients to make and is super versatile! Just this week I’ve used the dip on salad, on fajitas and have even eaten it plain! This recipe is definitely going to become a weekly staple at my house, especially for all the warm summer days ahead!
5 Minute Black Bean Dip
Makes 10 servings
Time: 5 minutes
1 small garlic clove (about 2 teaspoons minced)
1 can black beans, low sodium
1 tablespoon of olive oil
Juice of 1 lime (about 2 tablespoons)
Avocado, scallions, cilantro, diced tomatoes, chives
1. Place the garlic into a food processor or blender and chop finely. Rinse and drain the black beans in a strainer then add to the food processor along with the olive oil and lime juice.
2. Mix until the dip is creamy and all ingredients have blended. Enjoy!
Nutritional Information (per serving)
50 calories, 1.5g fat, 7g carbs, 3g fiber, 3g protein