Are you stuck in a rut this winter eating the same salad every day?
Do you want something delicious and easy to make for the Super Bowl that won’t clog up arteries?
How about dipping raw veggies into this super simple bean dip?!
Ingredients:
1 (16-ounce) bag of frozen edamame beans (defrosted)
1 (15-ounce) can of no-salt garbanzo beans, drained (reserve liquid)
1 ripe avocado
1 lemon (juiced)
1/4 cup of salsa
Directions:
In a food processor, blend everything together, except the salsa,. You may need to add incremental amounts of the drained liquid from the garbanzo beans for the consistency you prefer.
Then stir in the salsa.
Enjoy!
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.