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Chunky Bean Spread

(Makes about 3 cups for 12 servings)

Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.

  • ½ medium green or red bell pepper, cut into 1-inch chunks
  • ½ medium zucchini, cut into 1-inch chunks
  • ⅓ cup pimiento-stuffed green olives
  • 1 or 2 scallions, green part only, chopped
  • One 16-ounce can pink, black, or pinto beans, drained and rinsed
  • 1 Tablespoon lemon juice
  • ½ teaspoon chili powder, or more to taste
  • ½ teaspoon ground cumin, or more to taste

Combine the bell pepper, zucchini, olives, and scallions in a food processor. Pulse on and off several times, until the pepper and zucchini are chopped into approximately ¼-inch pieces.

Add the beans, lemon juice, and seasonings, and pulse the food processor on and off until everything is evenly chopped, with a chunky texture.

To transport on a picnic, transfer all or part of the bean spread to a tightly lidded plastic container.

Total calories per serving: 44 Fat: 1 gram
Carbohydrates: 7 grams Protein: 2 grams
Sodium: 251 milligrams Fiber: 2 grams

Recipe from the Vegetarian Resource Group

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