- 1 can (15 ounces) black beans, rinsed, drained
- 1 small onion, diced
- 1 small bell pepper, diced
- 1 medium tomato, diced
- 1 clove garlic, minced, or 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 Tablespoon cider vinegar
For a smooth dip, place ingredients in a food processor or blender and process until smooth OR for a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients. Add additional liquid as needed for desired consistency.
Last updated: 06/02/16
Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
More About Bell Peppers
How to Select
Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.
How to Store
Refrigerate bell peppers and use within 5 days. To freeze, remove seeds, cut, and store in plastic bags.
How to Prepare
Rinse in cold water. Peppers can be eaten raw, grilled, baked or sauteed. Add them to pizzas, scrambled eggs or salads. Stuff and bake them for a delicious meal!