Black Bean and Cilantro or Parsley Spread


1 (15-oz.) can no-salt-added black beans, rinsed and drained
1/4 cup water
1/4 wedge of fresh lemon
1 small clove garlic
1/4 medium red onion
6 large sprigs of cilantro or parsley
1/4 - 1/2 tsp. chili powder  (optional)
1/4 cup frozen corn, thawed (optional)

Add black beans to a food processor fitted with an S-blade.

Add garlic and squeeze juice from wedge of lemon into the beans.

Place lid on processor and turn on highest speed.

Slowly pour water into the chute while processor is running --
adding just enough to create a smooth consistency. (You may not
need to use all of the water.)

Add onion to processor and pulse until the onion is chopped and
mixed through the spread.

Rinse cilantro or parsley and pat dry. Strip leaves from the
stems and add to food processor. Discard stems.

Pulse processor until cilantro or parsley is chopped and mixed
through spread.

Scrape spread into a serving bowl or storage container.

Stir in optional chili powder and optional frozen corn, if
desired.

Serve immediately or store in sealed container in the
refrigerator for up to 4 or 5 days.

Makes 6-8 servings. Use as a burger topping or sandwich spread.