Black Bean and Sun-Dried Tomato Dip Recipe

Find Recipes invites you to try Black Bean and Sun-Dried Tomato Dip Recipe

Sun-dried tomatoes and balsamic vinegar add a complexity to the flavor of this robust dip. Serve with whole grain crackers or toasted coarse bread.

Ingredients:
1⁄4 cup oil-packed sun-dried tomatoes
1 1⁄2 cups cooked or 1 (15.5-ounce) 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

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

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