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
- 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.
- Reserve 1/2 cup of the mixture and set aside.
- To remaining mixture in blender, add the beans and onion. Secure with lid and puree until smooth.
- 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.