Black Bean Sun-Dried Tomato Dip Recipe

Black Bean Sun-Dried Tomato Dip Recipe

Ingredients

Makes about 1 1/2 cups

• 1/4 cup oil-packed sun-dried tomatoes
• 1 1/2 cups cooked or 1 can black beans, drained and rinsed
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley 1/4 teaspoon dried marjoram or basil
• salt and freshly ground black pepper

Method

1. In a food processor, process the tomatoes until finely chopped
2. Add the beans and pulse until combined
3. Add the vinegar, parsley, marjoram and salt and pepper to taste
4. Process until just blended, leaving some texture
5. Transfer to a medium bowl and serve
6. If not using right away, cover and refrigerate
7. Properly stored, it will keep for up to 3 days

Full List of Dip Recipes
Full List of Black-Bean Recipes