Quick Salsa with Beans. Is it salsa? Is it bean dip? This vegetarian and vegan Mexican dip recipe is a little of both - so call it whatever you want! Recipe courtesy of Bush's® Beans.
Ingredients:
- 1 28 ounce can vegetarian baked beans
- 1 14.5 ounce can diced tomatoes with jalapenos or chilies, drained
- 1 cup fresh or thawed frozen corn kernels
- 2 large scallions, chopped
- 1 large garlic clove, crushed
- Hot green or red pepper sauce, to taste
- Tortilla chips
