Mexican Dip

• 1 can Mexicorn, drained
• 1 can black beans, drained and rinsed
• 1 can Ro-tel (the recipe didn’t specify, but I drain this too)
• 2 or 3 fresh jalapenos, diced
  
• 1 bunch green onions, sliced
• pinch garlic salt (I use the minced garlic that comes in a jar instead, and I use more than a pinch...I love garlic)
• 1/3 c. Italian dressing (I've always used light dressing – 15 cal for 2 Tbs. – which makes this already low-cal dip even more so)
  
• Black olives (optional)

Mix all together. Serve with tortilla chips or pita chips.

I've never personally tried it with jalapenos or olives. I'm also tempted to mix this up and then throw it in a Crockpot with chicken breasts.
added by erin