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Mexican Bean Dip Recipe

Name: Mexican Bean Dip
Ingredients: 1 can red kidney beans - (15 ounce) rinsed, liquid removed; 1 med avocado minced; 2 Tbsp. lemon juice; 2 Tbsp. tomato paste; 1 x red chili (optional), finely minced; 2 x garlic cloves chopped; 1/2 tsp Euual For Recipes (or possibly 1 1/2 packets Equal sweetener or possibly 1 tbspn Equal Spoonful); 1 x green onion sliced; 1/4 c. minced parsley

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $3.11 view details

1 can red kidney beans - (15 ounce) rinsed, liquid removed
1 med avocado minced
2 Tbsp. lemon juice
2 Tbsp. tomato paste
1 x red chili (optional), finely minced
2 x garlic cloves chopped
1/2 tsp Euual For Recipes (or possibly 1 1/2 packets Equal sweetener or possibly 1 tbspn Equal Spoonful)
1 x green onion sliced
1/4 c. minced parsley

Directions

Process kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal in food processor till well blended.
Stir in green onion and 3 Tbsp. parsley. Sprinkle with remaining parsley.
This recipe yields 1 3/4 c..
Yield: 1 3/4 c.

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Amount Per Recipe	%DV
Recipe Size 677g
Calories 615
Calories from Fat 161	26%
Total Fat 17.86g	22%
Saturated Fat 2.86g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1698mg	71%
Potassium 2132mg	61%
Total Carbs 90.64g	24%
Dietary Fiber 34.6g	115%
Sugars 14.77g	10%
Protein 29.61g	47%

Mexican Bean Dip Recipe

Ingredients