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 Monday, Sept. 15, the 258th day of 2014. There are 107 days left in the year.

1864 — 150 years ago: The Rock River Illinois conference of the Methodist Church will hold its annual sessions this week in this city. About 200 ministers are expected to attend.
1889 — 125 years ago: The Brush electric company had prepared a new schedule of rates to become effective Oct. 1, with slightly increased rates to consumers.
1914 — 100 years ago: The Rock Island Aerie of Eagles made plans for the laying of the cornerstone of a new $50,000 Eagles Home. W.C. Maucker is to be master of ceremonies.
1939 — 75 years ago: Col. Charles A. Lindbergh spoke on "America and Foreign War" in a neutrality debate over nation wide radio hook-up.
1964 — 50 years ago: Two awards of the National Safety council were presented to the city of Rock Island today at noon at a meeting held in the YWCA.
1989 — 25 years ago: The final tallies are not yet in for the summer 1989 Quad-Cities tourism season, but officials are expecting the number of visitors to the area to be at least as good as, if not better than, 1988.






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