INGREDIENTS:1 15-oz. can black beans
1 15-oz. can small red beans
1 15-oz. can small white beans
24 oz. medium to hot salsa
1 28-oz. can diced tomatoes
2 cups sliced ripe olives
3/4 cup chopped sweet onion
3/4 cup chopped green onion
3/4 cup chopped cilantro
½ cup chopped green pepper
1 jalapeño, minced (if desired)
2 Tbsp. fresh minced garlic
1 Tbsp. lime juice
½ tsp. chili powder
½ tsp. cumin
½ tsp. oregano
1 tsp. sea salt DIRECTIONS:Rinse and drain beans. Transfer to non-reactive bowl. Blend beans with all remaining ingredients. Cover and refrigerate at least two hours before serving. Serve as a dip with tortilla chips, or as a sauce over burritos, flautas or tacos. SERVINGS:2 ½ quarts From: PHOTO CREDIT:Photo Credit: IDAHO BEAN COMMISSION
