Black Bean and Corn Dip


 * Cook Time: 5 minutes
 * Serves: 12

Ingredients

 * 1 - 15 oz. can black beans, drained and rinsed or 2 cups black beans cooked at home
 * 2 cups cooked fresh, frozen or canned corn, toasted in a dry, non-stick pan until caramelized
 * 2 green onions, sliced
 * 1/2 cup plain nonfat yogurt
 * 1/2 teaspoon thyme
 * 1/2 teaspoon dry roasted cumin seeds that have been ground into a powder
 * 1/2 of a chipotle chili in adobo sauce
 * black pepper to taste

Directions

 * 1) Set aside 1/2 cup of beans and 1/2 cup of corn.
 * 2) Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
 * 3) Stir in the reserved beans and corn for a bit of texture.

Source

 * Black Bean and Corn Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain