1 tsp. ground cumin
2 Tbsp. olive oil
1 can black beans, rinsed and drained
1 can corn, drained
1 can Rotel, drained
1 Tablespoon dried chopped onions
1/2 Tablespoon salt
1/2 teaspoon chili powder
2 Tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, corn, Rotel, dried onions, salt, and chili powder. Continually stir until heated through.
Just before serving stir in the cilantro.
Note: Also good as a dip with tortillas chips!
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