Black and White Bean Dip

1 can black beans
1 can white beans
1 can corn
7 oz. salsa verde
2 c. shredded colby-jack cheese
4 to 6 Roma tomatoes, chopped
Garlic salt to taste
Avocado (optional)

Preheat oven to 350°F. Rinse and drain both cans of beans. Drain can of corn. Squeeze liquid out of tomatoes before chopping so dip does not turn runny. Put all ingredients except avocado in a bowl and mix together. Spray a shallow baking dish with nonstick cooking spray before spooning in the bean mixture. Sprinkle a little cheese on top. Bake for 20 minutes until cheese is melted and dip is heated through. Remove from oven and top with diced avocado. Serve with tortilla chips.