Bean Dip

We have had constant storms all week. Rain, thunder, lightening and high winds. Our internet and phone have been out repeatedly. I have been "on vacation", meaning that I am not motivated to do much of anything but am simply indulging my wildest desires. Like taking a nap on the couch in the afternoon, sleeping in, dawdling over coffee on the porch, and watching reruns of one of our favorite TV shows on Netflix. We love Monk. We watch episode after episode and call it a Monk-marathon. This is vacation at it's finest. It's cheap too. Even better!

We had a cold, rainy Memorial Day picnic. Some of the cold food items were left over, which has been good for me, since I haven't had to cook all week long. One of my favorite leftovers, is my Bean Dip with chips. I can never get enough of this stuff. I have been nibbling on the leftovers all week.

It's easy to throw together. You will need the following ingredients:

1 can garbanzo beans
1 can black beans
1 can great northern beans
1 can black eyed peas
1 can shoe peg corn
1 chopped sweet yellow pepper
1 chopped sweet red pepper
1/2 chopped onion
1 tablespoon chopped fresh cilantro (optional)

Dressing:
1/2 cup white vinegar
1/3 cup sugar
1/3 cup canola oil


Open beans and corn cans. Using a colander, wash beans and drain liquids. Combine beans and corn in a medium bowl with chopped onion and chopped peppers. Bring dressing ingredients to a boil, then cool before adding to the bean mix. Chill before you serve it with tortilla chips.

This is a very popular dish at pot luck dinners and barbecues. Make it a day ahead of time, as it's even better the second day. Enjoy!




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