Mexican Bean Dip



My friend Annamarie brought this great bean dip to a party last summer and since then I’ve made it dozens of times. The recipe makes a lot but that’s perfect because I eat it for lunch and dinner — usually with Scoops.   Next, I’m going to try it as a pasta salad.  (more about that later. )  There are lots of ingredients and you can mess around with the quantities if you feel creative.


(Summer Salads – Day 2)

Annamarie’s Daughter Maria’s Mexican Bean Dip

1 (15 oz) can black beans, rinsed & drained
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can cannelloni beans, rinsed & drained
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1 bag (10 oz) frozen corn kernels (I use fresh when I can)
1 small red onion, chopped

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons sugar
1 tablespoon sea salt
1 clove garlic, crushed
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
dill weed and turmeric, to taste (I like a lot of fresh dill)

Combine vegetables in one bowl and sauce in another. Mix together and chill thoroughly.
Serve with Scoops

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