This colorful bean dip (or salad) is a good bring-along to any party. And you can hardly find anything easier to make.
1 15-oz can black-eyed peas, rinsed and drained
1 15-oz can black beans, rinsed and drained
2 C corn (fresh, frozen or canned)
¼ C roughly chopped cilantro
½ red bell pepper, cored, seeded and finely chopped
¼ chopped red onion
1 C Italian dressing (or homemade, recipe below)
1 chili pepper*, seeded, finely diced
salt and pepper to taste
*The kind of chili you use depends on how spicy you want this to be. Use a Paprika or Ancho chili for mild heat, Jalapeño or Chipotle for more heat or Serrano (pretty hot), Cayenne (very hot), Habañero (very, very hot) or Thai chili (hottest of all) for the biggest kick.
Add the chili to the Italian dressing and whisk. My favorite commercial dressing is Newman’s Own Garlic and Olive Oil, but that is becoming hard to find in the stores. So make your own instead.
Combine all the other ingredients and toss with dressing. Refrigerate for several hours or overnight to allow flavors to absorb. Add more salt and pepper if needed. Serves 6.
Homemade Italian Salad Dressing
1 C olive oil
¼ C vinegar (any kind, but I prefer apple cider vinegar or a wine vinegar)
2 tablespoons finely chopped onion
1 tsp salt
1 tsp sugar
1 tsp dry mustard
1 tsp dried basil
½ tsp dried oregano
¼ tsp black pepper
2 cloves garlic, minced
Whisk all ingredients together and refrigerate until needed. Shake well before serving.