Submitted by Becky Barlow
Bean Dip
Ingredients
- 1 can black beans
- 1 can red kidney beans
- 1 can (11 oz.) Mexicorn
- 1 can (2 oz.) sliced black olives
- 1 tsp. chili powder
- 1 cup cheddar cheese
- 1 jar (24 oz.) salsa
Instructions
- Rinse and drain cans of beans, corn and olives. Combine in a bowl. Add chili powder, cheddar cheese and salsa. Combine. Serve with “scoop” chips.