Tuesday, April 1, 2014

Sweet and Tangy Bean Dip

Perfect Pairing:  Scoop chips

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This dip is going to be a regular on my summer menu.  It is my new favorite recipe!  It is so easy and delicious.  It is downright addictive.  I served it as a dip, but it would be pretty great as a side dish.

I made this for a party at my brother’s office.  He is a dentist and bought his own practice two years ago.  His awesome staff threw him a surprise two year anniversary party. 


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He was SO surprised!  It was great.  By the way, if you are in the north shore and need a dentist you must go see Jay!  He is the best!  I promise there will be no cheesy elevator music in his office, and his staff is fabulous.


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When I thought about what to bring to the party I knew I needed something that did not need to be cooked/warmed up, and more importantly, I needed to make it a few days in advance because of a busy schedule.  This dip was perfect because it just gets better with time. 


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I suggest serving it with scoop chips for obvious reasons!  You don’t want any of this good stuff falling off the chip.

One year ago on Perfecting the Pairing:  Trail Mix Wheat Berry Salad with Chicken, Goat Cheese, and Orange Vinaigrette

Two years ago on Perfecting the Pairing: Deviled Eggs with Goat Cheese and Herbs



Sweet and Tangy Bean Dip

Lindsay at Perfecting the Pairing



Ingredients:

·        1 can (15 oz) black eyed peas, drained and rinsed
·        1 can (15 oz) pinto beans, drained and rinsed
·        1 can (15 oz) black beans, drained and rinsed
·        16 oz frozen corn, defrosted (gold and white variety)
·        1 sweet onion, chopped
·        1 red pepper, chopped
·        1 orange pepper, chopped
·        1 ½ cup shelled edamame, defrosted
·        2 to 3 serrano chiles, chopped, seeds removed
·        ½ cup vegetable oil
·        1 cup apple cider vinegar
·        ¾ cup sugar
·        2 tsp salt
·        Pepper, to taste

Directions:

In a large bowl combine the three beans, corn, onion, peppers, edamame, and chopped chiles.  Mix until evenly combined.

In a small saucepan combine the vegetable oil, vinegar, and sugar.  Bring to a boil and simmer for about 1 minute, remove from heat.  Pour the vinegar mixture over the bean dip and stir well.  Season with salt and pepper.  Refrigerate for at least 2 hours before serving.

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