If you’re ever in need of a quick dip, a sure crowd pleaser, or a snack you may end up just hiding for yourself…
This is your recipe.
My mom has been making this dip for years and whenever we have any type of casual get together, this is on the menu. I can’t pin down what makes this dip so addicting, but the combination of creamy beans, crunchy corn, and the sweet and salty dressing keeps you coming back for more. And more. And…more.
Served with a side of Multigrain Tostito Scoops (I swear this version is SO much better), you have the perfect game day dip, after school snack, or just a good ol’ Friday night app.
Poor Man’s Caviar
A sweet and salty dip of beans, corn, and peppers. A recipe for all ages and a sure crowd pleaser!
Ingredients
Bean and Vegetable Dip
- 1 (16 oz.) can pinto beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (16 oz.) can blackeye peas, rinsed and drained
- 2 (15 oz.) cans shoepeg corn, drained
- 1 white onion, finely diced
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 2 to 3 jalapenos, finely diced
Dressing
- 1 c. vegetable oil
- 1/2 c. white vinegar
- 1/2 c. sugar
- 1 tsp. salt
Instructions
- In a large bowl, add pinto beans, black beans, blackeye peas, shoepeg corn, onion, green pepper, red pepper, and jalapenos.
- In a small saucepan over medium heat, add oil, white vinegar, sugar, and salt. Whisk together and let heat until sugar has melted (do not boil). Pour over beans and vegetables and stir to thoroughly coat. Let chill for at least 30 minutes or until cold before serving.
Notes
- This dip is best made a day in advance to let everything meld together. So make it ahead of time to take one thing off your list!
Tried this recipe?Let us know how it was!
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