Poblano Lime Black Bean Dip + Mango Lime Spritzer

This post is proudly sponsored by S. Pellegrino. All thoughts, opinions, content, and photos are my own. Thank you, as always, for supporting TFS. 

Eating healthy is something I spin around in my mind a lot, what it is, what it isn't, how to do it right, how do I feel about gluten? That last one is super real for me. I think like most things in life the simplest answer is usually the right answer and that, for me is to eat what makes me feel good. Fresh fruit, veggies, and mineral water are all pretty high on the list of things that make me feel good. 

I feel like I don't have enough veggie plates in my life, one reason is, I probably think back to childhood days of pre-packaged veggie plates where the only dip was ranch. Not a ranch fan here, but aside from my previous bad experiences, I'm pretty into just eating raw veggies with dip. I mean they're super easy to make, enough variety to keep my attention and it's pretty simple to make an awesome presentation. Even if it's just me eating it, I care a lot about how my food looks. I just feel better about eating it that way. I'm sure there's some research paper or book out there about the psychology of food that can support my Type-A theories about eating pretty food. Another not so fun fact about me, I'm pretty sure I legitimately got sunstroke a few weeks ago. While most of my days are a literal walk in the park, there are a few down sides to sitting outside perched on a rock taking photos for hours on end. One of them is that in the past week in the mountains we've had 5 days over 100°. Yup, so hydration has been pretty important to me these days and while I typically have enough water on hand, hydration is about more than just water. I need to keep the right electrolyte balance, that's why I like things like S.Pellegrino and coconut water, both are natural sources of electrolytes. I was really fighting off the urge to not bog down this post with a ton of links like I always do, but here's one about hydration, because I think it's important to know, and if it keeps you from getting sick from dehydration you'll thank me later. 

So for this dip I chose poblanos because I like a milder pepper, but if you're braver than I am in the spice department, try a jalapeño or habanero, both spicy, both relatively easy to find in your grocery store. If you're a spicy food kind of person and have your own preferences on peppers, I'll leave you to your own judgement about what to use. The point is, I'm pretty sure any type of pepper you want to make this dip with will be fine. Oh, and if the mango in the blender looks a little funny it's because I bought a crate, yes a crate of mangos, chopped them up and froze them. They then formed this log of mango pulp that was very satisfying to cut into, like a giant cheese log or something. It was amazing, but either way, that's why my mango doesn't look very mango-y. 

Here's what you'll need:

For the dip:

1 - 13 oz can of black beans - drained

1 poblano pepper - sliced

1/4 red onion - diced

1 teaspoon of garlic powder

1 Tablespoon of olive oil

salt and pepper to taste

sliced pepper, tomato pieces, and cilantro for garnish - optional 

For the veggie plate:

1/2 broccoli crown - cut into bite sized pieces

1/2 cucumber - sliced

1/2 yellow bell pepper - sliced

1 large carrot - cut into strips

1/2 white nectarine - sliced into wedges

1/2 lime - cut into wedges

2-3 radishes - for decoration 

a few blackberries - optional 

For the spritzer: 

2 cups of mango - frozen 

1 750ML bottle of S.Pellegrino

1 cup of coconut water

2 limes - juiced 

lime wedges - optional 


For the dip: Saute onion, garlic powder, and poblano on medium heat in olive oil for 3-4 minutes. Add in black beans and stir for 4-5 minutes longer. Place into a high speed blender or food processor, add in salt and pepper. Serve in a small bowl or ramekin and garnish. 

For the veggie plate: Once everything is chopped and washed, it's really a matter of arranging. All I really did was put the larger portions of vegetables down first on some endive or radicchio, and arrange the smaller things in the spaces afterwards. 

For the spritzer: Add all ingredients, except for the lime wedges into the blender, serve cold with a lime wedge. 

This will all last for up to two days in the fridge, but the spritzer will start to separate if it's left, so you'll have to re-blend it.