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  • 1/4 cup mild salsa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups water
  • 1 cup cherry tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon white sugar


Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.

Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree.

Stir in reserved black beans and refrigerate until ready to serve.