Chunky Black Bean Dip
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/04/Chunky-Black-Bean-Dip.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
3 cups
Quick Tips
Serve with fresh vegetables or Baked Tortilla Chips.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Chunky Black Bean Dip
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/04/Chunky-Black-Bean-Dip.jpg)
Ingredients:
- 1 can (15 ounces) black beans, rinsed, drained
- 1/2 cup diced onion
- 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
Directions:
1. 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.
2. Add salt and pepper to taste.
Refrigerate leftovers within 2 hours.
Quick Tips
Serve with fresh vegetables or Baked Tortilla Chips.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
none
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
3 cups
![](https://eatgathergo.org/wp-content/uploads/2021/04/ChunkyBlackBeanDipNF20.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).