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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This is a fabulous dip or side dish packed with beans and great flavors. Everywhere I take it I get requests for the recipe. It can be easily doubled, and it's a guaranteed hit! Serve with giant corn chips or as a side dish. Kidney beans and navy beans can also be used. Ingredients:
1 (14 ounce) can black beans, rinsed and drained |
1 (15.5 ounce) can black-eyed peas, rinsed and drained |
1 (14 ounce) can garbanzo beans, rinsed and drained |
1 (15 ounce) can white corn, drained |
1 cup finely chopped vidalia or other sweet onion |
2 cloves garlic, minced |
1 cup finely chopped fresh parsley |
2 teaspoons finely chopped fresh basil |
1/3 cup olive oil |
1/4 cup red wine vinegar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon dry mustard powder |
1/2 teaspoon hot pepper sauce, or amount to taste |
Directions:
1. Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
2. To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.
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