Happy Cinco de Mayo! Today, I have a Mexican recipe for you a friend shared with me. It was the perfect appetizer right before dinner. We really enjoyed it so I’m sharing the love!
1 can Black Beans
1 can Mexican Corn
1 Cup Daisy Light Sour Cream
5 Chopped Green Onions
5 Heaping Tablespoons (jarred) Mt. Olive Diced Jalapeños and 2 Tablespoons of Jalapeño Juice if you can handle the heat
1/2 Cup Pace Medium Picante Sauce
1/2 Teaspoon Cumin
1/2 Teaspoon Cayenne
2 1/2 Cups Kraft Shredded Mexican Cheese
Combine all ingredients. Refrigerate until chilled. Top with Jalapeños if desired and serve with your favorite Nacho Chips.