Black Bean and Corn Dip

Ingredients:
1 -- 15 oz. can black beans, drained and rinsed or 2 cups black beans cooked at home
2 cups cooked corn, fresh, frozen or canned
2 green onions, sliced
1/2 cup plain nonfat yogurt
1/2 teaspoon thyme
1/2 teaspoon chili powder
Black pepper to taste

Directions:
Place all ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
If the dip is too thick, stir in two tablespoons of yogurt.

Makes 3 cups.

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Recipe submitted by: - Public Health of Seattle & King County: Reprinted with permission. http://www.metrokc.gov