Wondering what to do with your radish and salad turnip greens? This is a quick and easy recipe that will help you use your greens. You can definitely use other types of greens here but I love the extra spiciness that radish greens provide.
One note of caution – this dip is not pretty! It’s kind of a grey and army green color once it’s pureed, which doesn’t bother me, but I wouldn’t necessarily serve this at a dinner party 🙂 You could substitute the black beans for white beans and change up the spicing and it would probably be a bit more appetizing to the eye.
You can use this like you would hummus – use it as a dip for raw veggies or bread or as a smear on sandwiches or a veggie wrap. Play around and have fun!
Black Bean and Radish Green Dip
makes about 1-1/2 cups
Recipe notes: feel free to substitute other greens, such as kale, collards, or Swiss chard, for the radish / salad turnip greens.
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 packed cup cooked radish / salad turnip greens (from about 8 large radishes / salad turnips)
- 1/2 loosely packed cup cilantro
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lime juice
- 1 large garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Place all ingredients in a large capacity food processor and process until a smooth paste forms, about 1 minutes, stopping to scrap down the sides as necessary. Taste and adjust seasoning as needed.