Cilantro Bean Dip
1 can shoepeg corn, drained
1 can (15 oz) black beans, rinsed and drained
1 large tomato, chopped
3/4 cup chopped sweet red pepper
1/2 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup minced fresh cilantro
3/4 tsp Granny M’s Hot or Mild Pepper Sauce
1/2 tsp garlic powder
Tortilla Chips
In a bowl, combine the corn, beans, tomato, red pepper and onion. In a small bowl, combine salad dressing, cilantro, Granny M’s Pepper Sauce, garlic powder. Pour over corn mixture and gently stir to coat. Serve with tortilla chips.
Yields 5 cups
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