Rich in both color and flavor, this dip makes an elegant change from spicy black bean dip. Black bean and sun-dried tomato dip
Yield about 1½ cups
Time 5 minutes
Tools
  • food processor
  • rubber spatula
  • bowl or storage container
Ingredients
  • ¼ c oil-packed, sun-dried tomatoes, drained
  • 1½ c soaked and cooked black beans (or canned/drained/rinsed)
  • 2 T parsley
  • 1 T balsamic vinegar
  • ¼ t dried marjoram, basil, or herbes de provence
  • salt
  • pepper
Directions

Process the tomatoes until minced, then add remaining ingredients and pulse to combine into a somewhat chunky mixture, not a purée.

Spoon into a bowl, garnish, and serve, or transfer to a container and refrigerate for up to three days.

Notes

Recipe from Robin Robertson’s 1,000 Vegan Recipesread my review.

Buy 1,000 Vegan Recipes:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Black bean and sun-dried tomato dip

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