Smart Snacks: Spicy Mango Black Bean Salsa and Kale & White Bean Hummus

As a vegetarian who hates eggs, I have to get my protein somewhere, which means I use a lot of legumes in my cooking. And, most of the time I’m too busy (read: unwilling) to cook an elaborate meal. Thus, I rely a lot on no-cook recipes to get me through my days.

Below are two of my newfound favorite bean dips that make perfect spreads and sandwich/taco fillers, veggie dips, or just meals on their own. They’re filling and delicious, and best of all, they each take under 20 minutes to make!

recipe 1

Spicy Mango Black Bean Salsa

Summer is technically over, but I live in Texas, which means it still feels pretty dang summery. So, I’ve used it as an excuse to continue making my refreshing mango salsa. This is one of my absolute favorites; I put it on tortillas to make vegetarian tacos, use it for nachos, put it on salads or just eat it plain.

1 Keitt mango (very large) or 2 medium sized mangos cut into small chunks
1 tomato, diced
1 small red onion, diced
1 orange bell pepper, diced
1 avocado, chopped
1 can black beans
Jalapenos (either 1 fresh, chopped, or as many pickled jalapeno slices as you please)
Juice from 1 lime
Salt and cracked black pepper (to taste)
Hot sauce (as MUCH as you want! Cholula is my favorite)
Red wine vinegar (just a dash)
Cilantro (a pinch)

This is so easy.

First, rinse and drain the black beans. I like to keep as much liquid out of the salsa as possible. Next, pour the beans into a large bowl with everything else, and mix it together. This recipe makes a good amount of salsa; at least three meals’ worth.

I like to play around with the amount of hot sauce/jalapenos/red wine vinegar/salt and pepper/other ingredients. Sometimes I add random spices, like paprika, and sometimes I add in corn. The point is to make it your own! Taste it as you mix, adding ingredients as you see fit.

There are a lot of different flavors involved in this one, so it makes for an awesome meal.

recipe 3

Kale & White Bean Hummus

I love this dip. I put it on sandwiches with cucumbers, shredded carrots, sliced bell peppers and chopped red onion (you could add feta and other veggies, too) and it’s so delicious. It also makes a perfect veggie dip and goes great on pita bread. This morning I ate it straight with a spoon.

2 cans white or cannellini beans
½ cup pesto
Balsamic vinaigrette
1 tbsp fresh lemon juice

Literally, pour all the ingredients into a food processor. Mix them. Done. Add balsamic, salt and lemon juice as needed once mixed. Like I said, this goes perfectly on a veggie (or meat if you’re into that) sandwich.

What smart snacks are you enjoying?

Images: Maggie Hoffman, Nora Kuby