A Note from Miss Kay■ Makes 12 servings
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) shoepeg corn, drained
1 can (15 ounces) petite diced tomatoes, drained
1 can (4 ounces) diced green chiles
1/2 cup finely diced onion
1 cup finely diced bell pepper
Juice of 1 lime
2 tablespoons extra-virgin olive oil
Garlic salt
1 tablespoon chopped cilantro, or to taste
Corn or tortilla chips, for serving
1. In a medium glass bowl, stir together the beans, corn, tomatoes, chiles, onion, bell pepper, lime juice, and oil. Season with the garlic salt to taste.
2. Cover and refrigerate until chilled, stirring occasionally. Stir in the cilantro just before serving with the chips.
A Note from Miss Kay
The Fourth of July is great for large crowds and everyone comes hungry. This dip is perfect to have out when the crowds start arriving.