"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Dip, by Danielle Moreland, is from Moreland Family Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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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