TEX-MEX BLACK BEAN DIP

Filed under Appetizers
Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 teaspoon olive oil

1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup fresh corn kernels
3/4 cup chopped tomatoes
1/2 cup mild salsa

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice.

Directions
Place black beans in a medium size mixing bowl, partially mash beans; beans should remain a little chunky. In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Let's Dish

This is the kind of recipe where you don't need to worry about exact measurements. Just toss in what you have, although I think the fresh cilantro and lime juice make the dish. Sometimes I make it for lunch during the week. Serve warm with tortilla chips. Leftovers can be reheated in the microwave.

Who Dished It Up First

Adapted from allrecipes.com