Black Bean Dip

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks again to Harriet St. Amant for today's food funny.

Bob got a new job as a bartender. A patron ordered a Manhattan. When
Bob served the drink, there was a piece of parsley floating in the
glass. "What in the world is this?" asked the man. Bob peered into
the glass and replied, "That's Central Park."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This week I am pleased to present a quintet of recipes featuring whole
grains, beans, dark green vegetables, "good" fats, and health-giving
fruits. Here is the lineup:

Monday's Starter
Black Bean Dip

Tuesday's Soup or Salad
Tabbouleh

Wednesday's Side Dish
Broccoli Raab with Garlic and Wine

Thursday's Entree
Grilled Salmon with Kale

Friday's Dessert
Peaches with Blueberry Sauce

Beans are high in protein and carry a low glycemic load. You can use
any beans you like in this recipe, but I especially like the
appearance and contrast in colors that black beans bring to the party.

Black Bean Dip

3 cups (750 ml) canned or cooked black beans, drained
1 cup (250 ml) yogurt, plus additional if needed
1 red bell pepper (capsicum), cored, seeded, and
finely chopped
2-3 scallions (spring onions), green and white parts,
thinly sliced
1 large tomato, seeded and finely chopped
1 Tbs (15 ml) olive oil
1 tsp (5 ml) red wine vinegar
1 tsp (5 ml) chili powder, or to taste
Cayenne pepper or hot sauce to taste (optional)
Salt and freshly ground pepper to taste

Combine 2 cups (500 ml) of the beans and the yogurt in an electric
blender or food processor and process until fairly smooth, adding more
yogurt if needed. Coarsely mash the remaining beans with a fork and
stir them into the mixture along with the remaining ingredients.
Serve chilled or at room temperature with toasted whole-wheat pita
bread, whole-wheat crackers, or whole-grain tortilla chips. Will keep
up to a week tightly covered and refrigerated. Serves 8 to 12.
Received on Mon Jan 26 08:24:50 2004