Black bean dip for diabetes

A pleasant change from hummus or other Middle Eastern spreads. It's a tiny thick to make use of as a dip with chips so I use it with pita bread. In the event you would pre- fer a lighter dip, loosen the consistency with some yogurt or a tiny lime juice, or additional salsa but if you're using more salsa, omit the ground red pepper from the recipe.

1 cup black beans, rinsed and drained
1⁄3 cup sliced scallion (white and green parts)
1⁄4 cup cilantro leaves (fresh coriander)
1 tablespoon olive oil
1⁄2 teaspoon ground cumin
2 cloves garlic, minced
1⁄ 8 teaspoon ground red pepper
Salt to taste
1⁄2 cup salsa

1 Place the beans, scallion, cilantro, oil, cumin, garlic, red pepper, and salt into a food processor fitted with a steel blade. Cover and process until smooth.

2 Add the salsa and pulse until combined.

SERVES: 6
Diabetic Exchanges: 1⁄2 bread; 1⁄4 very lean meat; 1⁄4 vegetable; 1⁄2 fat

R E D U C E D FAT :
Omit the olive oil and use 1 tablespoon water.
Diabetic Exchanges: 1⁄2 bread; 1⁄4 very lean meat; 1⁄4 vegetable

REDUCED SODIUM:
Use home-cooked black beans without any salt (not canned); use home-
made salsa.

Diabetic Exchanges: 1⁄2 bread; 1⁄4 vegetable; 1⁄2 fat