Ashvita Girish
Ashvita shares her recipe for gluten-free bean dip, perfect for a quick snack.
If you’re in a hurry you can whip this up in a couple of minutes. It works well as a dip or topping for nachos or an afternoon snack
Ingredients
2 red bell peppers
30 oz canned cooked pinto beans, drained and rinsed
2 cup corn kernels
1 small red onion diced
2 plum tomatoes chopped
4-6 tbs dressing of choice
2 tsp Chipotle Tabasco sauce
1 cup chopped fresh cilantro
Directions
Roast the bell peppers directly over the gas flame or place them under the broiler.
Use tongs to frequently turn the peppers until all the does are blackened.
After the peppers are cooled, peel and remove the seeds and slice them into long strips.
Combine the beans, corn kernels, onions, tomatoes, and bell peppers in a large bowl.
Add enough dressing to coat the peppers and drizzle chipotle sauce.
Top with cilantro and cheese, and grated carrots if you’d like.