Diane's Texas Salsa & Bean Dip

By ninebirch

Ingredients

• 2 cup Tomato, seeded small chop 4.00
• 1 cup Green Pepper, seeded small chop 2.00
• 1 cup Red Pepper, seeded small chop 2.00
• 1 cup Yellow Pepper, seeded small chop 2.00
• 2 cup Hot House Cucumber, small chop 4.00
• 0.5 cup Green Onion with some greens, fine chop 1.00
• 1 cup Cilantro, fine chop 2.00
• 1.5 cup Shoe Peg Corn, (1) 10 to 15 oz can rinsed and drained 3.00
• 1.5 cup Black Eye Peas, (1) 10 to 15 oz can rinsed and drained 3.00
• 1.5 cup Pinto Beans, (1) 10 to 15 oz can rinsed and drained 3.00
• Marinade
• 0.25 cup Light Olive Olive Oil 0.50
• 0.25 cup Extra Virgin Olive Oil 0.50
• 0.5 cup Apple Cider Vinegar 1.00
• 1 tbl Agave Nectar 2.00
• 0.25 cup Fresh Lime Juice, 2 to 3 medium limes 0.50
• 0.5 tsp Salt 1.00
• 1 tsp Black Pepper 2.00

Preparation

Step 1

Fold together all ingredients and place in an air tight container with a tight fitting lid

Combine marinade ingredients in a bowl and wisk

Pour the marinade over the salsa mixture and fold gently
Taste

Season as needed - usually needs a dash or two of salt and some lime

Refrigerate for at least 2 hours

Prior to serving drain and reserve excess marinade, add back as needed

Serve with Tostitos Scoops or Triscuts (Triscuts are best if you don’t drain the excess marinade)