Happy Friday! I’m linking up again this week with Annemarie from The Fit Foodie Mama, Cassandra from Powered by Bling, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Montana from Pretty Lil Mudder to bring you healthy recipes. This week’s theme is “Vegetarian”. Please be sure to check out their recipes and feel free to add yours as well.
Years ago one of my aunts shared her recipe for bean dip with the rest of our family. The recipe has been a staple at family gatherings for years! I modified Lila’s recipe slightly to include less oil and used canned tomatoes instead of fresh tomatoes.
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can whole kernel corn (drained and rinsed)
1 can no salt added diced tomatoes (mostly drained)
1 packet Good Seasons Italian Dressing mix
1/4 cup water
1/4 cup distilled white vinegar
1/4 cup canola oil
1/2 cup cilantro (chopped)
1. Combine beans, corn and tomatoes in a large bowl or gallon size ziplock bag.
2. Combine dressing mix, water, white vinegar and oil in a small bowl
3. Pour dressing mixture over bean mixture
4. Refrigerate until ready to serve
5. Add cilantro just prior to serving
I love to serve this bean dip with tortilla chips. I also think it tastes better after being refrigerated overnight!
Also, if you’d like to follow any members of our link-up, here are the details:
Annmarie: blog, facebook, twitter, instagram, pinterest, bloglovin’
Cassandra: blog, facebook, twitter, instagram, pinterest, bloglovin’
Emily: blog, twitter, instagram, pinterest, bloglovin’
Esther: blog, facebook, twitter, instagram, pinterest, bloglovin’
Farrah: blog, instagram, pinterest, twitter, bloglovin’
Montana: blog, facebook, twitter, instagram, pinterest, bloglovin’