Bon Appetit!

For our 4th of July celebration I made a bean dip (as seen in the previous post's picture).  It was super easy and very yummy.  It could probably be used as a vegetarian main dish or you could probably add some meat to that baby if you so choose.  We used regular tortilla chips and Fritos with it, but I bet if you put it in soft taco shells it's be like a bean taco or burrito.  Just add lettuce and you're set!  I got the recipe from the Mel's Kitchen Cafe blog, but here it is for you:

1 can of black beans

1 can of white beans (I used Great Northern beans)

1 can of shoepeg corn (I used canned corn since I already had it)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese (I used 1 cup Monterrey jack, 1 cup sharp cheddar)

4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)

garlic salt to taste (I used about 1/2 teaspoon)

Avocado-optional (I don't like avocado so I didn't add it)

Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.