California Bean Dip

Some of you wanted this recipe so I'm posting it here to get more traffic to our blog:

2 (11 ounce) cans white corn, drained
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup Italian-style salad dressing
1 cup Ranch-style salad dressing
1 small onion, chopped
1 teaspoon hot pepper sauce
2 teaspoons chopped fresh cilantro (or dry)
1 teaspoon chili powder
1/2 teaspoon ground black pepper

Mix it all up in a medium bowl. Chill in the refrigerator 8 hours, or overnight, before serving

(We've had it with yellow corn and it just isn't as good. Get the small cans of Green Giant white shoepeg corn. Also you can use any type of italian and ranch - we use 3-cheese ranch by Kraft because there's no MSG. If you use dry cilantro, which we usually do, use only about 1 tsp.)