Quick Salsa with Beans. Is it salsa? Is it
bean dip? This vegetarian and vegan Mexican quick dip recipe is a little of both - so call it whatever you want! Recipe courtesy of
Bush's® Beans. Scroll down for more
vegetarian bean dip and
salsa recipes.
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
Preparation:
Mix
baked beans, tomatoes, corn, scallions, garlic and hot pepper sauce in a medium bowl. Serve with tortilla chips.
