Submitted by AeroGardener Dulce McFadden
First make your Italian dressing. This is the recipe for 1/2 cup so you can make small batches to try it. I use 2 cups for the dip:
4 tablespoons olive oil
3 tablespoons vinegar
1 tablespoons each of parsley, cilantro, basil, onion and red pepper
3 tablespoons lime
2 cloves of garlic
Add salt and pepper to taste
Chop ingredients and mix well then pour over a mix of:
1 can of black eyed beans
1 can of black beans
2 cans of shoe peg corn
Optional: add some tomatoes but I rarely do; make sure the beans are completely drained. If you leave too much liquid once you mix with your Italian dressing it will be soupy. I don’t like my dip to be all liquid.
I use the bowl tortilla chips so I can get a good amount of dip. Enjoy!