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!
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.