But who cares.... it's healthy. I served it with the Fritos Scoops, but I also had some baked Tostitos for a healthier alternative. I made this dip for July 4th, and it was a huge hit.
My sister first gave me this recipe several years ago. It's one of those recipes that's been floating around for quite a while, and I'm not sure where it originated. It makes a ton, so make sure you have a lot of people to serve it to (unless you want to eat it for breakfast, lunch, and supper for a few days).
If you make this for a party, make sure you print out several pages of this recipe because people will be asking you for it!
Ingredients:
2 cans white shoepeg corn
1 can black eyed peas
1 can black beans
1 bunch cilantro, chopped
1 bunch green onions, chopped
1/2 red onion
8 Roma tomatoes, chopped
1 jalapeno, chopped (optional)
16-ounce bottle Fat Free Kraft Zesty Italian dressing
Directions:
Mix all together in a large bowl. Store in the fridge for at least 4 hours to let flavors marinate.
Note: You may also add a chopped avocado. I usually choose not to because they start to turn dark after a while. If you add it, do so right before you serve the dip.
2 cans white shoepeg corn
1 can black eyed peas
1 can black beans
1 bunch cilantro, chopped
1 bunch green onions, chopped
1/2 red onion
8 Roma tomatoes, chopped
1 jalapeno, chopped (optional)
16-ounce bottle Fat Free Kraft Zesty Italian dressing
Directions:
Mix all together in a large bowl. Store in the fridge for at least 4 hours to let flavors marinate.
Note: You may also add a chopped avocado. I usually choose not to because they start to turn dark after a while. If you add it, do so right before you serve the dip.
3 comments:
This sounds like something I would love! Thanks for sharing.
It's SO good! I also use the recipe from myrecipes.com for Cowboy Caviar...it adds avacado, cilantro, and a few other ingredients. Check it out! :)
I love this. It's so much better, though, to me with the fritoes! I'll bet they did all love this!
Illu!
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