Vegetarian Black Bean Salsa Recipe

Stored in the fridge in a sealed container it will keep for up to 2 days.

Ingredients

• 1 nineteen ounce can black beans
• 1 small tomato, seeded and cut into ½ inch dice
• 1 jalapeno pepper, seeds and membranes removed, minced
• 2 scallions, finely chopped
• ½ cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• ½ tsp coarse salt

1. Pour can of beans into a colander and rinse under cold running water. Transfer into a large bowl. Take ¼ cup of the beans and put into a food processor. Pulse until coarsely chopped.
2. Transfer chopped beans into a bowl. Stir in remaining beans, diced tomato, jalapeno pepper, scallions, cilantro, lime juice, and salt until well combined.

Makes 2 cups

Broccoli and Wasabi Dip

Stored in the fridge in a sealed container it will keep for 2 days.

Ingredients

• 1 bunch broccoli, cut into florets
• ½ onion, diced
• 1 tbsp butter
• ¼ cup smooth ricotta cheese
• 1½ tsp salt
• ¾ to 1 tsp wasabi powder
• 1 tbsp freshly squeezed lemon juice

1. In boiling, salted water, cook broccoli florets until tender. Transfer into a colander, drain and rinse under cold running water. Drain well.
2. In a small skillet over medium-high heat, melt butter. Once melted, reduce to low-heat and add onion. Once onion is softened transfer into a food processor along with drained broccoli and ricotta cheese. Blend until smooth.
3. Once smooth, sprinkle in the salt, ¾ tsp wasabi powder and lemon juice. Blend again until well mixed. Check seasoning, if needed, add more of the wasabi powder.
4. Transfer into a serving bowl, cover with plastic wrap and refrigerate until ready to serve. 

Makes 1½ cups