Quick Salsa with Beans Dip


* 1 28 ounce can vegetarian baked beans
* 1 14.5 ounce can diced tomatoes with jalapenos or chilies, drained
* 1 cup fresh or thawed frozen corn kernels
* 2 large scallions, chopped
* 1 large garlic clove, crushed
* Hot green or red pepper sauce, to taste
* Tortilla chips

Mix baked beans, tomatoes, corn, scallions, garlic and hot pepper sauce in a medium bowl. Serve with tortilla chips.