Grande Queso Back Bean Dip

• 11 oz can of delmonte summer crisp corn,or 11 ounces of fresh cooked corn
• 15 oz can of black beans
• 1/2 c diced green bell pepper
• 1/2 c diced red bell pepper
• 1/2 c diced red onion or vidalia onion
• 1/2 c hellman"s mayonaise
• 1/2 tsp cummin
• 1/4-1/2 tsp cayenne pepper
• 2 c taco seasoned cheese in bag
• 1 c chopped grape tomatoes
• 2 Tbsp lime juice

1. 1 Drain the corn.
2. Rinse and drain the black beans. Empty both in to a large bowl. Add the lime juice and toss together.
3. 2 Chop the Red and green bell peppers. Dice the onion,and add it to the corn,and beans. Stir together well.
4. 3 Mix the mayonnaise with the Cumin,and Cayenne pepper.
5. Add the spiced mayonnaise in to the bean mixture. Stir well. Fold in the cheese,and mix well. Chill for a few hours.
6. 4 Before serving Top with tomatoes Serve with Tortilla chips or Nacho Doritos

summer crisp corn, black beans, green bell pepper, red bell pepper, red onion, hellmans mayonaise, cummin, cayenne pepper, taco, grape tomatoes, lime juice

Taken from www.epicurious.com/recipes/member/views/grande-queso-back-bean-dip-52898491 (may not work)