Chunky Black Bean Dip

• 1 can (15 ounces) black beans, rinsed, drained
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 medium tomato, diced
• 1 clove garlic, minced, or 1/4 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon cider vinegar

For a smooth dip, place ingredients in a food processor or blender and process until smooth OR for a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients. Add additional liquid as needed for desired consistency.
Add salt and pepper to taste.
Refrigerate leftovers within 2 hours.