We are all leading increasingly busy lives, and time to cook good food often seems like a luxury! So, when somebody hands you a recipe that is fast, healthy and delicious, it is a gift! I don’t know about you, but there are many pot-lucks in my life; at work and in my various social circles. When work and life are spinning out of control, another dish to cook for a pot-luck can tip the scales. A few years ago when I was feeling overwhelmed by my new job, I was about to gracefully bow out of a staff pot-luck lunch, when one of my colleagues gave me this recipe – what a gift. “Julianna”, she said. “Just make this! It will take you five minutes and then you can attend the pot-luck. Come on!” Well, I did and I have since made it for endless occasions: everyone raves about it and asks for the recipe. So here it is! I hope you enjoy it.
Just one note about the salsa: the kind of salsa you use will change the flavour and character of the dip. Experiment with different kinds of salsas to find one you really like. This summer I made it with a tomato/mango salsa and it was to die for!
1-19 ounce (540 ml) can black beans rinsed and drained
¾ cup tomato salsa (purchased or homemade)
1 avocado peeled and chopped into chunks
¼ cup chopped cilantro
½ teaspoon salt
½ cup grated Pepper Jack Cheese
Add rinsed black beans and tomato salsa to the bowl of a food processor and process until smooth and creamy.
Add avocado, cilantro, salt (and cheese if using) and pulse 3 or 4 times until these ingredients are just incorporated, but chunks are still visible.
Serve with loads of fresh vegetables and your favourite crackers or chips.