Black Bean Salsa Dip

The Record’s “Recipe of the Week”:
Black Bean Salsa Dip by Pam Campbell

Two 15 oz. cans black beans, drained
1 cup green onions, chopped
2 cups thick and chunky salsa
8 slices bacon, cooked and crumbled

In a large bowl, combine all the ingredients, mixing well. Cover and refrigerate at least one hour to blend flavors. Serve with tortilla chips. Makes 6 cups.