Connie Glassley's Black Bean and Veggie Dip
Connie taught 5th grade at Croninger.
This recipe is savory and could be used as a salad also.
Everybody loves this and will eat it like salsa!
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Ingredients
- 1 cup chopped red pepper
- 1 cup chopped onion
- 1 jalapeño; chopped very fine
- 2 cans black beans; rinsed and drained
- 2 cans of corn; rinsed and drained
- 2 chopped roma tomatoes
- DRESSING:1 cup ranch dressing
- 1/2 cup Italian dressing; oil or creamy
- 1 tsp chili powder
- 1 tsp pepper
- 1 tsp tabasco sauce
- 1 tsp garlic powder
- fresh cilantro; as much as you desire
Details
Preparation
Step 1
Mix dressing ingredients together and refrigerate for 6 hours.
Place vegetable in a bowl and mix with dressing. Add fresh cilantro just before serving with chips and or veggies.
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