This versatile recipe works as either a dip or a spread and has a light, addictive flavor. Serve it with the Easy Pita Chips, baked tortilla chips, or cut-up vegetables. Along with a small bag of carrots and celery, it is a favorite for school lunches.
Drain and rinse the black beans, setting aside l tablespoon for garnish.
Combine the black beans, salsa, cilantro leaves, lemon juice, and garlic in a food processor. Blend until smooth.
Garnish with the black beans and, if you like, cilantro leaves or salsa. Makes 1 1/4 cups and serves 4 to 6. (Note: If you use this as a dip with veggies to replace the Asparagus Salad, double the recipe.)