June 9, 2016
Black Bean and Poblano DipPosted in : Recipes on by : Beckie Tags: Beans, chips and dips, Mexican, no cook
2 cups fresh poblano peppers — seeded, deveined and chopped
14 1/2 oz canned black beans — rinsed and drained
1 cup fresh cilantro leaves
1 teaspoon salt
1 cup chopped scallions
1 cup chopped tomatoes
2 tablespoons fresh lime juice
Combine all ingredients in a food processor or blender; process to desired consistency.
Serves 12; Yields about 1/4 cup per serving.