Black Bean Dip

1 15.5 oz. can Black Beans
1 Large Roma tomato, diced
1 t. Lemon juice
Dash hot sauce
2 T. Red onion, chopped
1 Small clove garlic, chopped
1/4 t. Cumin
1 t. Cilantro, minced
Salt and pepper to taste

Combine all in a food processor and process until almost smooth, leaving it a little chunky.

Serve with tortilla chips.

Serves 4-5

White Bean Dip

Since Hummus is an easy dip to make, I decided to make a dip with cannellini beans.

1 19 oz. can Cannellini beans, drained
1 T. olive oil
3 cloves garlic
2 1/2 T. fresh lemon juice
Salt and pepper to taste
Chopped green onion
Approx. 1-1/2 T. fresh herbs: sage, chives, tarragon, parsley (or other herbs of your choice).

In a food processor, puree the first 6 ingredients. Add the chopped green onions and herbs and process until just blended.

Serve with pita bread.

Black Bean and Corn Salad

Monica Pileggi, January 2005
I found many bean and corn salad recipes. This is my version as I wanted something very low fat. I also calculated weight watchers points.
2 15.5oz canned black beans, drained and rinsed
2 15.25oz canned corn, drained
1/2 red onion, chopped
1 red bell pepper, diced
2 celery stalks, sliced
2 teaspoons chopped green chilies
1 T. olive oilJuice of two limes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground pepper

Combine all ingredients and chill overnight.

Make 8 1-cup servings (2 WW points) or 16 1/2 cup servings (1 WW points).

Tuscan White Bean Salad

Monica J. Pileggi, November 2005

2 19-oz cans of Cannellini beans, drained and rinsed

3/4 cup diced tomatoes

3 cloves garlic, minced

1/3 cup olive oil

3 T. fresh squeezed lemon juice

1/3 cup fresh parsley, chopped

1/2 teaspoon salt and pepper

In a large bowl, combine all ingredients and toss gently. Refrigerate for several hours for the flavors to blend.

Serve with Tuscan style bread.