Black/White Bean Dip

I cannot believe its Sunday night already! Sigh- I don't want to go to work tomorrow!! Today was a pretty relaxed day. I slept in and then took Body Pump at 10. Afterwards, Josh and I ran some errands including looking for a washer and dryer for the new house. Most of our afternoon was spent watching football. For dinner tonight I wanted to make a mix of foods. I made some chicken fingers for Josh and then mixed up some fruit for both of us to share:
I also made up some pita chips and a black and white bean dip based on Liz's recipe:

Ingredients:

1 can black beans
1 can white beans
1 cup frozen corn kernels
7 oz. hot salsa
2 cups shredded co-jack cheese (I used 2% Mexican cheese)
1 cup chopped tomatoes
garlic salt to taste
cilantro to garnish
1 tsp cumin
2 tsp chili powder

Directions
Preheat the oven to 350°.

Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro and cheese in a bowl and mix together. Grease a shallow baking dish before spooning in the bean mixture. Sprinkle a little cheese on top.
Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.

I made up about half of the dip (that picture makes it look wayyyy cheesier than it was ;)). The remainder (without the cheese), I froze with additional veggies and I will bring it in for lunch this week. Are you ready for Monday?