- 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.