|
|
Week of 6/19/2000
Mango
and Black Bean Salsa
This tropical salsa is bursting with flavor and contains
no oil at all. Scoop up with tortilla chips and serve with plenty of cold
beverages.
3 medium mangoes, peeled, pitted, and cut into 1/4 inch cubes
1 (15 oz.) can black beans, drained and rinsed
1 small red onion, diced (for sweetness and mild flavor, use a Vidalia
onion)
3 Tbls. minced fresh cilantro leaves
3 Tbls. lime juice
1 tsp. ground cumin
1 medium serrano or jalapeno pepper, stemmed and minced (wear gloves)
Salt
Place the mango cubes, black beans, onion, cilantro, lime juice, cumin,
and pepper in a medium bowl. Add salt to taste and mix gently. Serve immediately
with tortilla chips or cover and refrigerate for up to 1 day. May use
leftover salsa on grilled chicken or fish for another great entertaining
idea. Recipe makes about 4 cups, enough for 8-10 guests.
South-Of-The-Border
White Bean Dip
This spicy
dip has plenty of character... serve with toasted pitas or other crisp
crackers.
1 (19 oz.) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
1/4 cup fresh cilantro leaves
1/4 cup olive oil
2 Tbls. lime juice
2 tsp. chili powder
1 tsp. ground cumin
Salt
Pita crisps or other crackers and assorted raw vegetables
Place the beans, garlic, and cilantro leaves in the work bowl of a food
processor or in a blender. Process, scraping down the sides as needed,
until the ingredients are finely chopped. Add the oil, lime juice, chili
powder, and cumin and process until smooth.
Scrape the dip into a serving bowl. Stir in salt to taste. The dip can
be covered and refrigerated overnight or eaten right away. Serve with
plenty of crackers and maybe some raw vegetables. Makes about 2 cups.
enough for 6 to 8 guests.
Simply
the Best Artichoke Dip
This no-cook version is so simple...
1 6 oz. jar marinated artichoke hearts
1/4 cup fresh parsley leaves
1 medium clove garlic, peeled
2 Tbls. lemon juice
1 1/2 cups sour cream
Salt
Cayenne pepper
Place the artichoke hearts, parsley, garlic, and lemon juice in the
work bowl of a food processor or in a blender. Process, scraping down
the sides as needed, until the ingredients are finely chopped. Add the
sour cream and process until smooth.
Scrape the dip into a serving bowl and stir in salt and cayenne pepper
to taste. Cover and refrigerate for at least 1 hour to allow the flavors
to blend (or overnight). Serve with crackers or raw vegetables. Makes
about 2 cups, enough for 8.
|