Mexican Bean Dip from Healthy Diabetic Recipes

Mexican Bean Dip Recipe

Recipe Ingredients:

1 can red kidney beans - (15 oz), rinsed, drained
1 medium avocado, chopped
2 tbsp lemon juice
2 tbsp tomato paste
1 red chili, (optional), finely
chopped
2 garlic cloves, minced
1/2 tsp Euual For Recipes
= (or 1 1/2 packets Equal sweetener
or 1 tbspn Equal Spoonful)
1 green onion, sliced
1/4 cup chopped parsley

Recipe Instructions:

Process kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal in food processor until well blended.

Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

This recipe yields 1 3/4 cups.

Exchanges Per 2-tablespoon Serving: 1/2 Starch, 1/2 Vegetable.

Nutrition Facts: Calories 56; Total Fat 2g; Protein 3g; Carbohydrates 9g; Cholesterol 0mg; Sodium 3mg.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
Yield:
"1 3/4 cups"

Servings: 0

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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