Southwestern Bean Salad Dip Recipe

Ingredients

1 can kidney beans
1 can black beans
1 can chick peas
2 stalks celery, chopped
1 large red onion, chopped
1 medium tomato, chopped
1 cup frozen whole kernel corn, thawed (optional)
3/4 cup mild salsa (thick & chunky)
1/2 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon cumin

Preparation

Step 1

(Large veggies should be chopped to approximately same size as beans.)

Rinse and drain first 3 ingredients. Add next 4 ingredients and blend lightly (so the beans don't get mushy). Set aside. In a smaller bowl, mix remaining ingredients (liquids and spices) well, then pour that over the veggie mixture. Stir to evenly coat all veggies. Refrigerate to allow flavors to blend, at least 2 hours (overnight is best). Serve with tortilla chips (the 'scoops' kind work best) or corn chips.

(Uncle Al said to use the exact ingredients and amounts on this recipe, although he forgot the corn when I had it, and it was still great!!)