Black Bean Dip

1 large jar of salsa, your choice of brand and heat

2 cans of frijoles negros (black beans)

1 small can shoepeg corn (2 cans if you really love corn)

¼ c. chopped red onion

¼ c. chopped fresh cilantro

1 tbsp. sour cream

Preparation

Drain the beans. Dump one can into a large bowl, and mash them. Add all the other ingredients (except sour cream) and mix thoroughly. Refrigerate at least two hours or overnight. Pour into a large serving bowl and garnish the top with a dollop of sour cream.

Can also be served warm - just microwave it for a minute or two before garnishing.