Black Bean Dip

 I cleaned out my garden this week, just before the first fall frost and packed away the trellises and pots till next year. Now I have a ton of veggies. My counter is covered with red potatoes, roma and yellow pear tomatoes, and bowls of red and green peppers. My fridge is filled with beets, beet greens, and swiss chard. My dehydrator is full right now with parsley and basil. It's amazing how much you can grow in a tiny yard and a few pots.

I dehydrated a lot of peppers for use later in soups and stews, but I still have a ton. So I used some of the baby peppers for this. Stuffed with bean dip, they make the perfect edible serving bowl. Since the beans are pureed along with the salsa and avacado, even non-bean-lovers like my daughter enjoy this dip. This makes a wonderful appetizer, snack, or light lunch. It goes well with all kinds of raw veggies and with whole wheat pita bread.

Black beans have the highest antioxidant level of all beans. They are also loaded with folate and magnesium. Eating black beans can help stabilize blood sugar because of their fiber content.

Avacados are a good source of vitamin K, folate and potassium. Potassium helps to regulate blood pressure. Avacados also contain healthy monounsaturated fatty acids including oleic acid. The fat in avacado increases the absorption of carotenoids like beta-carotene and lutein in the other vegetables you eat it with. Tastes good and good for you, what more can you ask!

Black Bean Dip

1 1/2 c. cooked black beans ( you can sub 1 can, rinsed and drained)

1 c. salsa ( I used my homemade salsa, but you can use whatever kind you like)

1 avacado

juice of 1/2 of a lime

1 clove garlic, minced

1/4 tsp. sea salt

Combine ingredients in food processor and puree. Spoon into peppers to serve. Serve with veggies or whole wheat pita.