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Party Bean Dip Recipe

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This recipe for Party Bean Dip, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Wemhoff

Category:
Category:

Ingredients:  
Ingredients:  
1 can black eyed peas, drained and rinsed
1 can shoepeg corn, drained
2 avocados, diced, sprinkle with lime juice
2 to 3 chopped tomatoes

Combine the ingredients below and add to the above ingredients:

1/4 c. lite olive oil
1/4 c. red wine vinegar
2 cloves garlic, chopped (I use garlic in a jar)
2 green onions, chopped 1/4 bunch cilantro (stems off and chopped)



Directions:
Directions:
Mix the drained peas, corn, avocados and tomatoes and pour the dressing over all.

I usually double this. If so I use one can shoepeg corn and one can of "super sweet yellow and white"
corn. Sometimes I use the super sweet instead of the shoepeg corn for a single batch for more color.
This can be made a day ahead and just add the avocados and tomatoes before serving.

Serve with Tostitos "Hint of Lime" chips or regular tostado chips.

Personal Notes:
Personal Notes:
My friend, Cinda, usually makes this when we have card club at her house. It is so good we all finally asked her for the recipe. Yummy!!!

 

 

 

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