The Best Bean Dip Ever
I know that’s a pretty bold recipe title, but it’s ACTUALLY true. Do you know why it’s true? Because the toddlers and little people (nieces and nephews) tell me so. And my adult friends and family members have snagged this recipe from me, all of whom are brutally honest.
There are also a whole host of OTHER reasons why I love this bean dip…salad…dip? Here’s the scoop:
It’s not just straight up BEANS - there are loads of veggies incorporated into the dip, making it super fresh tasting.
It keeps well for a solid 4 days.
It tastes great on it’s own, with chips or crackers.
It requires NO COOKING which is a huge selling point for me.
You can totally adapt it as you wish, buttttt try my version out!
And the moment you’ve been waiting for, recipe below!
The Best Bean Dip Ever
PREP TIME: 20 mins
COOK TIME: n/a
TOTAL TIME: 20 mins
Serves: A LOT
INGREDIENTS:
1 19oz can black eye peas
1 19oz can pinto beans
1 13oz can peaches and cream corn
1 red bell pepper, diced
2 Roma tomatoes, diced
1 - 2 celery ribs, finely diced
2 tbsp (or more) red onion
1 - 2 cloves garlic, minced
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup olive oil
Spices to taste: salt, pepper and I love to add 1 tbsp Epciure Poco Picante seasoning
Cilantro
DIRECTIONS:
Rinse and drain black eye peas and pinto beans. Set aside.
Assemble the dip in a large bowl and toss together: black eye peas, pinto beans, corn, bell pepper, tomatoes, celery and onion.
In a small jar or bowl, prepare the dressing by string together the garlic, apple cider vinegar, red wine vinegar, olive oil and any additional herbs/spices you’d like .
Garnish with cilantro. Serve with chips, crackers or dig in with a spoon!
