Tex-Mex Bean Dip -- Quad-Cities Online Recipe Book
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Tex-Mex Bean Dip

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Ingredients

1 cup granulated sugar
3/4 cup apple cider vinegar
1/4 cup canola oil
1 tablespoon water
Salt and pepper, to taste
1/2 medium green pepper, diced
1/2 medium red pepper, diced
1/2 medium yellow pepper, diced
1 can (15 ounces) black-eyed peas, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white shoepeg corn, drained
1 small jar diced pimientos, drained

Instructions

Mix sugar, vinegar, oil water and salt and pepper to taste. Pour this dressing over vebetables and serve with Tostitos Scoops or Fritos Scoops. Also good on lettuce salad with grilled chicken. Keep refrigerated.

Doris Baele
Annawan



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  Today is Tuesday, Oct. 21, the 294th day of 2014. There are 71 days left in the year.

1864 -- 150 years ago: The weather is discouraging for our great Democratic rally tomorrow, but never mind that. Let our Rock Island people show they can make a big procession themselves, rain or shine.
1889 -- 125 years ago: Apparatus arrived for drilling an artesian well on the premises of George Warner's Atlantic Brewery.
1914 -- 100 years ago: The German army continued its attacks on the allies line near the Belgian coast.
1939 -- 75 years ago: The farm home of Mr. and Mrs. Gus Zachert northwest of Buffalo Prairie, burned to the ground.
1964 -- 50 years ago: WVIK-FM, noncommercial educational radio station at Augustana College, will return to the air tomorrow. The station operates at a power of 10 watts at 90.9 megacycles on the frequency modulation band. The station is operated with a staff of 92 students.
1989 -- 25 years ago: An avenue of lights, 13 Christmas trees strung with more than 44,000 sparkling lights, will expand the Festival of Trees beyond the walls of RiverCenter in downtown Davenport in mid-November.


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