Wednesday, July 6, 2011

Dip in



I tend to only try recipes that have been recommended to me by friends or family, or that I've seen demonstrated on telly. Sure, I could be accused of lacking adventure and playing safe in the kitchen, but I like it when I can be assured of a win!
Lindsey of All Things Bright and Beautiful recently posted about her favourite 'dip' and I was completely confused and intrigued by her mix of ingredients. Such a random combination, but I was willing to take the punt on her recommendation.

Black beans must be common in the US, but they're hard to find locally. Luckily I came across some at Lucia's, my local gourmet food deli

Well, the hunt was worth it as the dip was a winner sure enough! So quick and easy to put together and completely "moreish". I wanted to eat it by the spoonful! I served it with chilli and lime tortilla chips which were a great match.

Black bean, feta and coriander salsa/dip/thing
This makes enough for about 3-4 people for nibbles, but the measurements can be varied according to your tastes and how much you need
1 can of drained black beans
2 sticks chopped spring onion
chopped coriander (about half a bunch)
about half a block of crumbled feta cheese
red wine vinaigrette (use enough to have a shallow layer on the bottom)
  1. Put ingredients in dish in the order above
  2. Toss lightly before serving
  3. Serve with tortilla chips

2 comments:

Lindsey said...

Glad you made this!! :) So interesting at the black beans- we have an abundance here.

Kate said...

Thank you for sharing in the first place, Lindsey! We have red kidney beans and cannellini beans, but not black beans! They are so cute, perfect size. My new fave ingredient, all of a sudden I've come across a whole heap of recipes that make use of them - keen to try black beans and rice a la Jamie Oliver x