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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chris Mahan's Bean Dip Recipe

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This recipe for Chris Mahan's Bean Dip is from 25 years of Allen Family Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
½ c sugar
½ c cider vinegar
½ c oil

Dip:
1 can pinto beans
1 can black-eyed peas
1 can white corn (shoepeg corn)
1 small red onion
1 Green or Red Pepper
Directions:
Directions:
1. Combine the dressing ingredients in a small sauce pan and bring to a boil. Let cool.
2. Drain the pinto beans, black-eyed peas and the white corn.
3. Dice the red onion and the pepper into 1/4" dice.
4. Mix dressing ingredients with dip ingredients and refrigerate until cold.
5. If doubling recipe, don't double the onion.

Serve with corn chips, especially the "scoops."
Number Of Servings:
Number Of Servings:
48-1 ounce servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If Chris hadn't served this, I probably would not have tried the recipe. After I tried it, I HAD to have the recipe. Since then every time I have made it (which is often), I have been asked for the recipe. It is a delicious, healthy appetizer!

 

 

 

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