Black Bean Dip with Corn and Basil

Makes 6 1/4-cup servings

Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.

Ingredients

1 cup frozen corn kernels
1 teaspoon extra virgin olive oil
1 1/2 cups cooked black beans, drained
2 to 4 tablespoons salsa
2 tablespoons water or enough for blending
1 tablespoon lime juice
1/2 teaspoon red chili pepper sauce (like Tabasco)
1/4 to 1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 tablespoons slivered fresh basil leaves, packed
1/4 cup diced red pepper for garnish

Method

Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.

Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt.

Remove to a bowl and stir in corn and basil. Garnish with red pepper.

Nutrition

Per Serving: 100 calories (10 from fat), 1.5g total fat, 0g saturated fat, 5g protein, 19g total carbohydrate (5g dietary fiber, 2g sugar), 0mg cholesterol, 480mg sodium

http://www.wholefoodsmarket.com/recipes/174