Texas Caviar Dip - cooking recipe

Ingredients

2 (16 ounce) cans black beans, drained and rinsed
1 (15 ounce) can Mexican-style corn, drained
1 bunch fresh cilantro, chopped
1 lime, juice of

Preparation

Rinse the black beans thoroughly to keep dip from looking \"muddy\".
Dump beans and corn into bowl.
Squeeze in the juice from the lime.
Add cilantro to taste.
Chill.
I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.