"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for California Bean Dip, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Green Giant shoe-peg corn 1 can black beans, rinsed and drained 1/2 cup finely chopped red onion 1 small green jalapeņo pepper, finely chopped 1/2 cup fat free Hidden Valley Ranch dressing 1/2 cup fat free Italian dressing 1/2 tsp. chili powder 2 tsp. cilantro, chopped 3/4 tsp. tabasco sauce 1/2 tsp. pepper 1/2 tsp. garlic powder
Mix all ingredients together and refrigerate. Makes a lot.
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