Sauté the garlic for about five minutes.
Put 1/2 of the black beans in a blender, along with the garlic and the jalapenos in escabeche sauce. Blend until the jalapenos are pretty small, but not until it's runny. Dump this into a mixing bowl and add the corn, the tomato sauce (or tomatoes) and the rest of the black beans.
Serve over brown rice, with tortilla chips, in burrito shells, whatever. Make sure to squeeze lime over it when all's said and done--it adds a lot to the dip!