Posted at 1:01 pm
1 can (15 oz) can whole kernel corn, drained
1 regular size (I forgot to buy it today so don’t know the oz) can of black beans, drained
1/2 small purple onion, chopped
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
2/3 cup chunky style picante sauce (you might want to add a little more to your liking)
1 cup shredded sharp cheddar cheese
1/2 cup chopped black olives
As much chopped cilantro as your liking.
Salt, pepper and garlic powder to taste.
Mix all ingredients in a bowl. Cover and let sit for at least a couple of hours to allow flavors to blend. Serve with chips of your choice.
Posted at 9:06 am
A friend of ours brought a great dip that Frosty now says is his favorite dip (I’m surprised at this because you can’t buy it at QT or Walmart), but we actually made it Sun night and our family that was here having dinner with us, loved it also.
1 can of whole style corn, drained
1 can of black beans, drained
1 jalapeno, seeded and chopped very fine
2 green onions chopped
8 cherry tomatoes chopped
2 avocado diced (right before serving the dip)
1 cup finely shredded cheddar cheese or Mexican style
1 cup Pace’s Picante sauce
Combine all ingredients except the tomatoes and the avocado, and toss to combine and let sit in fridge about 2 hours before serving time. Right before serving, add the tomato and the avocado. Serve with chips of your choice.