Island Black Bean Dip

• 1 1/2 cups cooked black beans or 1 (15 ounce) can no salt added or low sodium black beans, drained and rinsed
• 2 teaspoons no-salt- added salsa
• 1/4 cup scallions, minced
• 1 1/2 tablespoons Dr. Fuhrman's Blood Orange Vinegar or other fruit vinegar
• 2 tablespoons Dr. Fuhrman's MatoZest or other seasoning mix containing dried tomatoes
• 2 tablespoons minced red onion
• 1/2 cup finely diced mango
• 1/4 cup diced red pepper
• 1 tablespoon fresh, minced cilantro, for garnish

1. Remove 1/4 cup of the black beans and set aside.
2. Place remaining beans in a blender or food processor. Add salsa, scallions, Dr.Fuhrman's Blood Orange Vinegar and Dr.Fuhrman's MatoZest. Puree until relatively smooth. Adjust seasonings to taste. Transfer to a bowl and add the reserved black beans,red onion, mango and red bell pepper. Mix well and chill for 1 hour. Garnish with cilantro. Serve with raw vegetables.

black beans, salsa, scallions, dr, dr, red onion, mango, red pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/island-black-bean-dip-50169182 (may not work)