So I don't have a real name for this dip, but I just know that it is DELICIOUS. Sometime in the late 90's I found this recipe in some church cookbook and it has become a family favorite (wow, that makes me sound older than I am). I've tweaked it over the years, so I don't even remember what the original recipe called for. But nevertheless, it's a fast salsa to make and it is filled with protein!
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| my little helpers! |
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Ingredients:
1 can of black beans (drained)
1 can of black-eyed peas (drained)
1 can of yellow and white corn (drained)
1 can of chopped black olives
1 large can of diced tomatoes (or just dice up some tomatoes) (drained)
1/3 bag of fresh green onions (sliced)
1 Tb minced garlic (add or subtract according to your tastes)
1/2-3/4 container of Italian dressing (I use fat-free but you can use any kind)
Process:
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| two of the kinds of beans |
It's so easy! You just mix everything together in a big bowl (preferably one that has a lid), adding the dressing in last. You can eat immediately, but know that it tastes even better after a few hours when the dressing has had time to soak into everything (and hence become a little thicker). We love to use the Tostitoes Multi-grain Scoops to dip!
We brought this to our small group bbq the other week and I think everyone loved it!
P.S. Here's a coupon for some dressings in case you decide to make it!
This is similar to the Dixie Caviar recipe we make at home, but we add white shoepeg corn and sometimes lots of peppers to make it spicy.
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