| 1 can (15 oz.) black beans 1 cup corn canned (drained) or frozen 1 can (15 oz) Rotel (mild or hot) 1 clove garlic minced 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh cilantro 1/8 teaspoon cayenne pepper 1/2 teaspoon chili powder |
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| Instructions At Home: Rinse beans. In a bowl, combine beans, corn, tomato, and garlic. Add parsley, cilantro, pepper, and chili powder and stir. In Camp: Serve with sliced pepper jack cheese and hardy dipping crackers. Serves four as an appetizer. |
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