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Black and White Bean Dip

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves 8

INGREDIENTS

1 can

black beans (, drained and rinsed)

1 can

white beans ((Great Northern or cannelini, drained and rinsed))

1 11 ounce can

of white shoepeg corn, drained

3/4 cup

salsa verde

2 cups

shredded Colby Jack cheese

4

chopped roma tomatoes ((squeeze liquid out of tomatoes before chopping))

garlic salt to taste ((about 1/2 teaspoon))

Avocado (, diced)