Another great party dip, that my family counts as a staple in our "beach eats." This is the way Mara makes it, but my cousin Jessie uses a layer of guacamole after the beans, and uses green chillies instead.  I make mine with plain sour cream.  You can make it your own...though we all agree that although you need to refrigerate for a while to get it to "set" we all enjoy it best at room temperature!  XO  Martha

Pantry Must Haves:
1 can refried beans
1 16 oz. container sour cream
1 package taco seasoning
1 large bag of shredded cheddar/jack cheese
a bunch of scallions chopped
2 tomatoes diced
1 can sliced black olives
1 jalapeños pepper sliced thin

Mix taco seasoning into the sour cream, set aside. Prep all the veggies. 
In a pyrex pan or cake pan, spread the refried beans evenly over the bottom.  Next spread on the seasoned sour cream, followed by the layer of cheese.  
Top with scallions, tomatoes, and olives in any order you desire and finish 
off with the jalapeños. 
 To feed a crowd, double the recipe!
This amazingly easy and delicious salsa-like concoction is part of our "beach eats" collection when we vacation.  The combination of canned goods with fresh cilantro, onion and peppers makes it simple enough for the kids to prepare.  Just be forewarned that it makes a huge portion that we keep  in the fridge for nibbling all week long with tortilla chips!  I owe my college roommate credit for introducing me to this crowd pleaser! Thanks Mara! XO Martha

Pantry Must Haves:

I can black eyed peas
1 can black beans
1 can hominy
1 can garbanzo beans
2 cans of ro-tel (dice tomatoes with habaneros)
1/2 onion chopped
1 pepper chopped
1 big handful of cilantro chopped
1/4-1/2 jar of light italian dressing

MIx them all together and 
enjoy with some tortilla chips!