Black Bean and Sun-Dried Tomato Dip

• food processor
• rubber spatula
• bowl or storage container

• 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

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.

Recipe from Robin Robertson’s 1,000 Vegan Recipes – read my review.

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