Cool and Spicy Black Bean Dip

This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip.

Vegan, wheat-free, corn-free

Makes 6 cups

4 cups cooked or canned black beans

Or start from scratch with 2 cups dried black beans soaked overnight and 1 strip kelp and 6 cups water

2 1/2 cups mild salsa

1 bunch cilantro, 1 1/2 cups leaves

1 bunch scallions, 1 1/2 cups sliced

1 teaspoon sea salt or to taste

Optional: add 1/4 teaspoon cayenne for a hotter dip

If starting from scratch, simmer black beans, water, and kelp for 1 1/2- 2 hours.

Rinse the cilantro and twist off and discard the stems. Put the cooked beans and all the other ingredients in a food processor except for a few sprigs of cilantro, which you can use later as a garnish. Blend and taste the dip. Add cayenne for a spicier

Recipe from Taste Life! Organic Recipes(2002) by Leslie Cerier

Reprinted by permission of Square One Publishers