Southwest Corn and Black Bean Dip

Posted for ZWT III from my all time favorite cookbook 1,000 Vegetarian Recipes. I love this dish, it's so easy to make, it gets better if you keep it in your fridge for a couple days, and it is so flavorful.

• Ready In: 20 mins
• Serves: 12-20
• Yields: 3 cups

Ingredients

• 1 1⁄2 cups tomatoes, chopped
• 1⁄2 cup black beans
• 1⁄2 cup corn kernel
• 1⁄2 cup red onion, chopped
• 1⁄4 cup  canned green chili, chopped and drained
• 1⁄4 cup  mild enchilada sauce
• 1⁄4 cup cilantro, chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
•  salt

Directions

1. Combine everything in a bowl and refrigerate at least one hour before serving.
2. Enjoy!