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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit, report Pamela Smith of Flushing, New York. Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests. Ingredients:
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (7 ounces) white or shoepeg corn, drained |
1-1/3 cups mild salsa |
1 cup medium salsa |
3/4 cup chopped green pepper |
1/2 cup chopped green onions |
1 can (4-1/4 ounces) chopped ripe olives, drained |
1 jalapeno pepper, seeded and chopped |
1 envelope italian salad dressing mix |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
tortilla chips |
Directions:
1. In a large bowl, combine the first 12 ingredients. Serve with tortilla chips. Yield: 6 cups.
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