Chunky Bean Spread
(Makes about 3 cups for 12 servings)

Delicious on fresh whole-grain or rye bread,
you can use leftovers of this tasty spread as a
dip for tortilla chips.
If using as a dip, thin the consistency with a
bit of water if necessary.

1/2 medium green or red bell pepper, cut into 1-inch chunks
1/2 medium zucchini, cut into 1-inch chunks
1/3 cup pimiento-stuffed green olives
1 or 2 scallions, green part only, chopped
One 16-ounce can pink, black, or pinto beans, drained and rinsed
1 Tablespoon lemon juice
1/2 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin, or more to taste

Combine the bell pepper, zucchini, olives, and
scallions in a food processor. Pulse on and off
several times, until the pepper and zucchini are
chopped to approximately 1/4-inch pieces.

Add the beans, lemon juice, and seasonings, a
nd pulse the food processor on and off until
everything is evenly chopped, with a chunky texture.