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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.