2 versions of black bean dip

Salsa Salad (Lauren Crosby)

Ingredients :: Dressing ::

1 can black-eyed peas 1/8 tsp. black pepper
1 can black beans ¼ tsp. salt
1 can corn 1 ½ T. olive oil
½ c. red onion (chopped) 1 pkg. dry Italian dressing mix (good
2-4 ripe tomatoes or 1 c. cherry tomatoes (chopped) seasons works well)
¼ c. cilantro (chopped) ½ c. white vinegar
2-4 ripe avocados (chopped)
lemon juice (to taste)

Drain black-eyed peas, black beans and corn. Combine. Add onions, tomatoes and cilantro, mix gently. In a separate small bowl combine all ingredients for dressing. Stir half of the dressing into mixture (set aside remaining dressing for later). Chill for at least 2 hours to allow flavors to combine.

Just before serving, chop avocados (sprinkle with lemon juice to help reduce browning or simply add lemon juice to taste). Stir in gently to chipped mixture. Drizzle remaining dressing on top.

Serve with tortilla chips. Makes about 8 cups.




Harding recipe:
Black Bean Veggie Dip

1 green pepper, diced
2 avodados, diced
2 roma tomatoes, diced
½ cup oil
1 T. lime juice
1 can corn, drained
1 can black beans, drained and rinsed
1 packet dry italian dressing mix
cilantro, finely chopped
green onion, chopped

Place peppers, tomatoes and avocados in serving bowl. Add Lime Juice to keep avocados green (can be done before or after they are added to the others, doesn’t really make a difference).
Add corn and black beans to bowl. Add chopped cilantro and green onions to taste (amount is up to you on how much you like). In a separate bowl, reconstitute Dry Italian Mix with oil and water (The packet will say to put vinegar in, DON’T). Add/stir into veggie bowl. Serve fresh with tortilla chips!