"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Bean Dip Recipe

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This recipe for Vegetable Bean Dip, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Loppnow

Category:
Category:

Ingredients:  
Ingredients:  
1 can black eyed peas (rinse & drain) Dressing:
1 can pinto beans Rinse & drain) 1 tsp salt
1 can black beans (rinse & drain) 1/2 tsp pepper
2 cans white shoepec corn (drain) 1 tbls water
1 small jar pimento (drain & diced) 3/4 c cider vingar
1 medium onion (diced) 1/2 c oil
1 c chopped celery 1 c sugar
1 c chopped green pepper
2 finely chopped jalapeno peppers

Directions:
Directions:
Bring dressing ingredients to a boil. Combine other ingredients. Combine dressing with bean mixture. Serve with tortilla chips.

 

 

 

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