"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Santa Barbara's Best Dip! Recipe

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This recipe for Santa Barbara's Best Dip!, by , is from The Watson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Ribbens
Added: Saturday, February 3, 2007


1 can whole kernal corn
1 can black beans
1 can black-eyed peas
1 small onion
1 small green bell pepper
1 small red bell pepper
4 tops of green onions
2 tomatoes
large bunch of cilantro
juice of 1/2 lemon or lime
hot sauce to taste
1/4 c. or more red wine vinegar
2 or 3 cloves garlic
salt and pepper
3-6 ripe avocados

Wash and drain corn, beans and black-eyed peas. Finely chop onions, peppers, green onions. Chop tomatoes and add to beans. Chop fine and add the cilantro. Add lemon juice, hot sauce, vinegar and garlic. Salt and pepper to taste. Toss all and leave set until ready to serve . . . at least a few hours. Right before serving - add chopped avocados. Serve with chips!




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