"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fiesta Dip Recipe

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This recipe for Fiesta Dip, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Rose Harris
Added: Thursday, June 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can black beans, drained
1 15 oz. can black-eyed peas, drained
12 oz. bag frozen white corn
3 Roma tomatoes (any kind will do)
3-4 stalks green onions
1 avocado
1/2 c. cilantro
3/4 c. Italian salad dressing (enough to taste and moisten)
1 bag of Scoops Tortilla Chips (any kind will do)

Directions:
Directions:
Tomatoes and avocado should be cut into small pieces, green onions sliced, and cilantro cut finely (easiest way is to snip leaves into a cup then cut into small pieces with scissors inside the cup). Stir all the ingredients together in a medium bowl. Serve with chips.

Number Of Servings:
Number Of Servings:
8 plus
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This dip is also delicious on top of grilled quesadillas! This will feed a larger party if there are other appetizers as well.

 

 

 

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