After a weekend of somewhat heavier eating, we decided to have a lighter dinner on Sunday night. I made up some salads with mandarin oranges, pumpkin seeds, broccoli and lettuce mix. I also cooked up some quick pita chips and madethisfabulous black bean dip (and it couldn't have been simpler!):
Black Bean Dip
Ingredients- 1 (15-ounce) can black beans, drained 1 (8-ounce) can no-salt-added tomato sauce 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese 1 teaspoon chili powder
Directions- Combine beans and tomato sauce in a small saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat.
Mash beans with a potato masher or back of a spoon. Add cheese and chili powder; cook, stirring constantly, until cheese melts.