(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