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15
Recipes
Kale & Black Bean Dip
Perfect with a Mexican inspired meal, served with nachos.
Makes 3 cups
• 1-1/2 cups fresh kale, thick stems removed,
cut into 1” ribbons
• 1/2 cup fresh coriander
(may substitute flat leaf parsley)
• 1/4 red or white onion, chopped
• 1/2 cup salsa
• 1 (400g) can of black beans,
drained & rinsed
• 1 large garlic clove, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon red chilli powder
• salt and freshly ground black pepper
to taste
• 1 cup chopped fresh tomatoes, to serve
1. Add the kale and coriander to the jug first.
2. Press PULSE and release 2 or 3 times until the leaves are chopped into small pieces.
3. Add the remaining ingredients to the jug.
4. Place 1/2 can black beans into the jug and reserve the rest in a medium mixing bowl.
5. Add the remaining ingredients to the jug.
6. Press the ICE CRUSH button to begin processing. When finished, the blender will
cease operation.
7. In a medium bowl, use a potato masher to crush the reserved beans. Do not over-mash.
The chunkiness of the hand-mashed beans will thicken and add texture to the rest of the
dip. Add the dip from the blender and mix well.
8. Serve topped with fresh chopped tomatoes. Great for serving with nachos.
SZ-314293_Crux002_7 speed blender_Macy's_IM_R3.indd 15
2017-07-12 9:04 AM