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Superbowl Bean Dip
serves: a crowd
Ingredients:
1 can black eyed peas
1 can pinto OR hot chili beans
1 can black beans
1 can garbanzo beans
1 16 oz bag of frozen corn
1 small jar chopped pimento
1 medium Vidalia onion, diced small
1 c. diced red, green or yellow peppers
6 finely diced jalapeno peppers (seeds removed)
3 Tbsp. chopped cilantro
Dressing Ingredients:
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. water
3/4 c. apple cider vinegar
1/2 c. canola oil
2 Tbsp. Truvia (or other stevia sweetener)
Baked tortilla chips or other chips of your choice
Directions:
Drain and rinse the first four ingredients in a colander or strainer. Transfer to a large bowl and add next 6 ingredients. Set aside.
In a saucepan, bring the dressing ingredients to a boil and cook for 3 minutes. Pour over beans and vegetables and stir to coat. Let cool in the refrigerator for at least 2 hours (up to 24). Drain most liquid before serving with chips.
