Yet another recipe from The Girl Who Ate Everything, my favorite cooking blog. I was asked to bring an appetizer and was trying to find something relatively healthy rather than the usual creamy, calorie laden dip I usually think of. This one fit the bill. Derrick even liked it. He requested the leftovers the next night.
1 can black beans
1 can white beans (such as Great Northern)
1 can sweet corn
7 oz. Salsa Verde
2 cups shredded Colby Jack cheese
4-6 chopped Roma tomatoes or 1 can diced tomatoes, squeeze out all liquid
garlic salt
avocado - optional
Rinse and drain beans. Drain corn and tomatoes. Make sure to squeeze all the liquid out of everything so the dip doesn't turn runny. Put everything except the avocado in a bowl and mix. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray. Spoon in bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake 20 minutes at 350 degrees until cheese is melted and it is warm and bubbly. Sprinkle with diced avocado and serve with tortilla chips.
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