Bean & Corn Dip

Like a lot of the things I make, this is definitely one I never make the same twice. It doesn't matter either, it's amazing every way…

Heed my warning when I say you're guaranteed to eat yourself sick of it the first time you try it… then you'll dream about it… become obsessed with consuming it… and work it's amazingness into every dish possible.

It's original intention is a straight up tortilla chip dip…. however, it works nicely as a taco topper, stuffer for a chicken & cheese wrap, or mixed with spanish rice.

The possibilities are endless!




1 can of pinto beans, drained
1 can of black beans, drained
1 small can of green chilies
1 small red onion, chopped
1 small red pepper, chopped
1 small orange pepper, chopped
1 can white corn, drained
1 bunch of cilantro, chopped

Mix in large bowl and set aside.

In small sauce pan, over low heat, mix

1/3 cup honey {or sugar}
1/3 cup canola oil
1/3 cup rice vinegar

Cool, then pour over bean mixture. Best to let mingle in the refrigerator for a few hours, the longer it sits, the better it gets.

Enjoy!