INGREDIENTS

Pita chips

1 medium jalapeño, stem removed (optional)

1 ripe medium avocado, peeled, seeded and diced (optional)

1 tsp. salt

1/2 cup cilantro, chopped

1/2 cup grape tomatoes, quartered (optional)

1/2 cup Pompeian Robust Extra Virgin Olive Oil

1/2 cup red onion, diced

1/2 tsp. coarsely ground black pepper

1/4 cup Pompeian Organic Red Wine Vinegar

2 (15-ounce) cans black beans, rinsed and drained

2 Tablespoon lime juice

3 ounces goat cheese, crumbled (optional)

4 medium garlic cloves, peeled

PREPARATION

  1. Place the Pompeian Robust Extra Virgin Olive Oil, Pompeian Organic Red Wine Vinegar, lime juice, cilantro, jalapeño, garlic cloves, salt and black pepper in a blender or food processor. Secure lid and puree until smooth.
  2. Reserve 1/2 cup of the mixture and set aside.
  3. To remaining mixture in blender, add the beans and onion. Secure with lid and puree until smooth.
  4. Place the black bean mixture in a shallow pan, such as a glass pie pan, spoon the reserved cilantro mixture evenly over the top.

OPTIONAL: Sprinkle evenly with the cheese, top with the avocado, and tomatoes. If desired, sprinkle with additional cilantro. Serve with pita chips.

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