• 2 15-oz. cans black beans
  • 1 med. onion, finely chopped
  • 1 small green pepper, chopped
  • 2 cloves minced garlic
  • 1 tbsp. veg. oil
  • 1 cup thick and chunky salsa
  • 2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 cup chopped cilantro
  • 1 cup shredded cheddar or monterey jack cheese
  • 1/2 cup chopped fresh tomatoes
  • 1/2 to 1 cup sour cream


Rinse and drain one can of the beans. Place undrained contents of
remaining can of beans in blender or food processor and blend until
smooth. In 10 in. skillet cook onion, green pepper and garlic in
oil until tender. Add whole and pureed beans, salsa, cumin and salt
and mix well. Bring to a boil.

Reduce heat and simmer uncovered 12 to 15 minutes or until thickened.
Stir in half the cilantro. Transfer dip to 9 in pie place or shallow
baking dish. Sprinkle evenly with cheese. Garnish with tomato,
remaining cilantro and sour cream. Serve warm with chips and
vegetable dippers.

Print this recipe

Submitted 6/13/05.
Submitted By: Teresa Johnson
Black Bean Salsa Dip