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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