Creamy black bean dip with purple and orange vegetables

A few tips for your Suns-inspired veggie platter: If you can’t find purple cauliflower, use purple carrots. If you’re using kohlrabi, you must fully peel the bulb (the purple skin is bitter and inedible). The purple-veined leaves are completely edible and make a vibrant garnish.

The black bean dip is extra flavorful because we start with seasoned black beans. You can use the Cuban beans or canned seasoned beans. The beans are packaged in sauce, so you don’t need to rinse or drain them. You can adjust the heat level in the dip by using more or less jalapeño.

4 to 6

Serves: Ingredients:

For the black bean dip:

1 tablespoon olive oil

1⁄2 cup chopped onions, any color

1⁄2 jalapeño pepper, seeded and chopped, plus more to taste

2 (10-ounce) packages or 2 (15-ounce) cans of seasoned black beans, undrained

1 teaspoon ground cumin

1 tablespoon fresh lime juice

Salt and freshly ground black pepper

For the vegetables:

1 head purple cauliflower, cut into florets, rinsed and

drained

1 bunch purple kohlrabi, bulbs peeled and cut into

2-inch pieces, leaves rinsed and patted dry

1 bunch purple carrots, peeled and cut into 2-inch

pieces

1 bag of baby carrots or 1 bunch orange carrots peeled and cut into 2-inch pieces

6-8 orange mini sweet peppers, rinsed and patted dry

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the onions and jalapeño and cook for 3 to 5 minutes, or until soft.

Add the undrained, seasoned black beans and cumin and bring to a simmer. Reduce the heat to low and continue to simmer for 5 minutes.

Transfer the mixture to a food processor or blender, add the lime juice and puree until smooth. Season to taste with salt and black pepper.

Transfer the dip to a bowl and serve with the vegetables.