I had intended to post this recipe last week but due to the Boston bombings the last thing I felt like doing was posting anything because frankly I was pretty glued to the news feeling a bit paralyzed from what I was hearing and seeing. Feeling an emotional blanket of heaviness, these types of disasters always remind me of 9/11 and the frequency of these types of attacks serves as a constant reminder that we are definitely living in a post 9/11 world. I’m very thankful to the brave men and women who serve this country to protect its citizens and borders.
Last Friday when the 2 Boston suspects were caught (dead and alive) I remember this sense of relief for the people of Boston. Our family flew out the next morning for Spring Break in Hawaii without me feeling fearful or filled with anxiety. Trust me, I am a horrible travel companion when I feel anxiety driven sadness.
We’ve been staying in Oahu’s North Shore hanging out at the beach every morning through late afternoon eating shaved ice and all the local favorites including shrimp trucks, spam-musabi, and haupia pie. I hope to share a little bit of what I have loved about this place in an upcoming post in case other people may be interested in what to eat or what to do in the North Shore.
Until then, I have this fast and easy, healthy and oh-so-good, black bean dip recipe for you. It reminds me very much of the spicy black bean dip they sell at Trader Joes, except this one taste better because of the fresh lime juice that gives it just enough acidic zing. You can use mild, medium, or hot salsa depending on how spicy you like it. Although tortilla chips are the obvious pairing to this dip, you may want to consider using vegetable sticks or use it as a burrito filling. Did I mention it takes only a few minutes to make in a food processor? Can’t beat that!
Until next time, Aloha!
- black beans, drained and rinsed
- fresh salsa (mild, medium, or hot)
- fresh cilantro, including stems
- fresh lime juice
- garlic salt
- chili powder
- kosher salt