{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Black bean dip",
 "description": "A blended black bean dip for a snack, bright with lime and red onion, served with baked corn tortilla wedges and raw peppers and cucumber, with measured salt.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "2 cans (15 oz each) no-salt-added black beans, drained and rinsed (3 cups)",
  "3 tbsp olive oil",
  "½ cup finely diced red onion",
  "¼ cup lime juice",
  "½ tsp salt",
  "1 tsp ground cumin",
  "½ tsp garlic powder",
  "½ cup chopped fresh cilantro",
  "¼ cup water",
  "6 corn tortillas (6-inch), each cut in 6 wedges, for dipping",
  "3 medium red bell peppers, cut in strips, for dipping",
  "3 cups sliced cucumber, for dipping"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Stir the red onion, lime juice, salt, cumin and garlic powder together in a big bowl. Let it stand 10 minutes. The lime softens the onion and the salt melts into it."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F. Lay the tortilla wedges in one layer on two baking sheets, no oil. Bake 8 to 10 minutes, turning the sheets once, until the wedges are dry and crisp at the edges. They crisp more as they cool."
  },
  {
   "@type": "HowToStep",
   "text": "Put the beans, olive oil and water in a food processor and blend until smooth, about 1 minute, stopping once to scrape the sides. Add the lime-onion mixture and pulse 3 or 4 times so the onion stays in small bits."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the cilantro. Taste: add lime before salt. Spoon into a bowl and serve with the baked tortilla wedges, red pepper strips and cucumber slices."
  },
  {
   "@type": "HowToStep",
   "text": "Nothing here needs altitude changes: the beans are canned and nothing rises."
  },
  {
   "@type": "HowToStep",
   "text": "Keep the dip in a covered container in the fridge up to 5 days. Do not leave it out more than 2 hours. Freezes in 1-cup tubs for 3 months; thaw overnight in the fridge and stir."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "260 kcal",
  "proteinContent": "10.2 g",
  "carbohydrateContent": "39.5 g",
  "fatContent": "8.2 g",
  "saturatedFatContent": "1.2 g",
  "sugarContent": "at least 4.0 g (1 row carries no value)",
  "sodiumContent": "202 mg",
  "fiberContent": "10.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/bean-dip.jpg",
 "imageAlt": "Smooth black bean dip with small bits of red onion and chopped cilantro, with baked corn tortilla wedges, red pepper strips and cucumber slices beside it, in a bowl",
 "url": "https://asharedpalate.com/bean-dip"
}