I first tried this dip at a cousins' graduation party...and fell in love with it! I promptly begged my aunt for it and made it the day after I got the recipe from her!
This is such a wonderfully versatile recipe - this time of year, a lot of the ingredients come from my garden: the peppers, onions, fresh sweet corn....yum! It tastes great with tortilla chips or plain!! Yesterday, I ate a a small bowl of it plain, but added garden cucumbers and tomatoes!
1 can EACH: black beans, pinto beans and black eyed peas
2-10 oz cans of shoe-peg corn
1 chopped onion
3 cups chopped celery
1 chopped yellow, green AND red pepper
Drain and rinse beans and peas. Put in ice cream pail.
Dressing: (I make this first and put into refrigerator to cool, then get all veggies ready)
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
Combine in medium saucepan. Stir until boiling. Boil one minute, then cool.
Refrigerate for 12 hours....lasts for 2 weeks (so she said - I've never had it last that long!!)