It's week #8 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. This idea comes from Marty Davey, a registered dietitian who specializes in helping people with busy lifestyles to create healthy and tasty meals. She mentioned this recipe in the Diabetes Perspectives Summit, which is a resource for lifestyle medicine practitioners. Marty has a fun website at ladivadietician.com.
What I like about this recipe (besides the fact that it's healthy):
- Super easy
- Great flavor
- A nice change from regular hummus
- Goes great with Mexican dishes
- Two 15-oz cans (or 4 cups) of black beans, rinsed and drained. Look for a low-sodium variety. You can also cook dry black beans in water, which is cheaper and healthier, but this would take much longer than "one minute." :)
- One cup of your favorite salsa. (Again, try to find one that isn't too high in sodium.)
- Dump the beans and salsa into a blender or food processor.
It doesn't get much easier than that!
This post was originally published on February 23, 2018.