Black Bean Dip: Simple to Make!

Over the weekend we had a barbecue for friends. One family is vegan and I tried a new recipe that I thought they could eat.  It was so simple to make and delicious that I thought I’d share it here. Why not, right?! Homeschoolers eat too!

Since I was making other Mexican dishes I used half a can each of black beans and kidney beans.  The original recipe called for one full can of black beans, but I’ll write it out as I made it because it was yummy — hubby and I couldn’t stop eating it. And, umm… we had to make another batch for our guests!

Ingredients:

1/2 15oz. can of black beans — drained and rinsed

1/2 15 oz can of kidney beans — drained and rinsed

1 4 oz can of chopped green chilies – undrained

1/4 cup salsa

1/2 tsp garlic powder

1/2 tsp cumin

Place it all in a blender (I used a hand blender) and mix well:

Serve with veggies, tortilla chips or sliced French bread. I preferred it on bread, but the chips and veggies were a hit too.

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