Thursday, March 02, 2006
Lisa gave me this recipe that she used recently for a bean dip. It came out good, and I used about half of the suggested amount of olive oil (in other words, 1/4 cup instead of 1/2).
2-15 oz cans black beans, rinsed
3 tablespoons fresh lime juice
2 cloves garlic
½ cup olive oil
¾ cup (to taste) fresh cilantro leaves