"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Dip Recipe

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This recipe for Mexican Dip, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Moreland
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tomatoes
6 green onions
4 avacados
2 cans of Mexican corn, drained
2 cans of black beans, rinsed and drained
2 pkg of Good Seasonings Zesty Italian dressing
1/2 c. olive oil
1/4 c. red wine vinegar

Directions:
Directions:
Dice tomatoes, green onion and avacado. Put in a large bowl. Layer 2 cans of Mexican corn and 2 cans of black beans in a bowl do not mix. Sprinkle both packages of good seasonings dressing on top. In a seperate bowl, mix oil and red wine vinegar. Pour mixture over ingredients in bowl and then mix. Serve with tortilla chips

 

 

 

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