Tailgate Recipe: Santiago Salsa (Beans and Rice Dip)

2011_11-04-santiagosalsa-5

Course Appetizers

Ingredients in this Recipe

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can navy beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 cup cooked white rice
1 cup diced tomato
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
3 cups (12 ounces) grated cheddar monterey jack blend, divided
Kosher salt and freshly ground pepper

Recipe Preparation

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