Black and White Bean Dip

I am on a mission to find new recipes and so I have been trying out a few. I made this the other day, and Kyle really loved it.  It says to serve it hot, which is when I tasted it, and I didn't really care for it.  Later, when Kyle was eating it out of the fridge, it was cold and it tasted SO MUCH BETTER to me.  It was actually really good.  I found this pic, and recipe at www.thesisterscafe.com.  They have lots of yummy looking recipes.  I'm going to be trying a couple others and I'll let you guys know if they are good!

Black and White Bean Dipsubmitted by Melanie~The Sisters Cafe

1 can of black beans-drained

1 can of white beans-drained

1 can of shoepeg corn-drained  *(I don't know what shoepeg corn is, so I used normal corn)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 chopped roma tomatoes

garlic salt to taste

Avocado-optional *for me, the avocado made this amazing.  

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips—YUM!!