Connie Glassley's Black Bean and Veggie Dip

By duchessofdanbury

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!

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

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.