Chunky Bean Spread
(Makes about 3 cups for 12 servings)
Submitted by DeniseC
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.
1/2 medium green or red
bell pepper, cut into 1-inch chunks
1/2 medium zucchini, cut into 1-inch chunks
1/3 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
1/2 teaspoon chili powder, or more to taste
1/2 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 to approximately 1/4-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
Vegetarian Journal,
VolumeXXi, No. 2, "Picnic Pleasures," by Nava Atlas
fatfreevegan.com
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