MEXICAN SALAD/DIP

A week ago our Sunday school class, The Bible Boomers, had a gathering at members Connie and Jerry's house. We had a potluck dinner and games and fun afterwards. (Methodists have always been noted for their fantastic potluck dinners.) Fortunately for me and you, several members agreed to share their recipes with me to share with you here on my blog. I am still waiting on a few recipes but hopefully by the end of the week, I will have them to share with you.

Member Pennie brought a salad that she says they prefer to eat as a dip instead of a salad. Everyone agreed.

Question. Can you buy beans in a 24-ounce can?

MEXICAN SALAD/DIP

1-1/2        cans (16 - ounces each) black beans, drained and rinsed
1-1/2        cans (16 - ounces each) red beans, drained and rinsed
1-1/2        cups cheddar cheese, grated
1               small red pepper, chopped
1               cup mild chunky salsa (Pennie likes to use Rosarita's salsa)
1//2          cup thinly sliced green onions
1/4           cup chopped cilantro
2              tablespoons lime juice

Combine all, toss and chill.

Serve with tortilla chips.

Thanks Pennie for bringing your Mexican Dip and for sharing the recipe with me.