I've been eating the same thing for lunch (and sometimes supper, too!) since I made this beautiful bean dish on Friday. I first had it at Kim's, and she was kind enough to give me the recipe. I modified it some, using what I had on hand. It was no less delicious. Modifications are italicized.
Punch Bean Dip
1 can each, rinsed & drained:
*black eyed peas
*pinto beans
*black beans
*shoe peg (white) corn
(I used dry beans & frozen yellow corn, thawed)
1 each, chopped:
*large onion
*green pepper
*red pepper
*orange or yellow pepper (I omitted)
Put all ingredients in a large bowl; set aside.
Dressing:
1-1/2 c. apple cider vinegar
2/3 c. oil (I used canola)
1/2 t. pepper
Toss with dressing. Refrigerate; serve with tortilla chips... or, my favorite, on a corn tortilla with a little melted cheese!
Makes LOTS & keeps for 3 weeks.
1 comment:
Thanks for passing that recipe on...can't wait to try it. It sounds delicious and super easy....I love those kind of recipe's.
Stacey
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