Carnivale Bean Dip
By: Jan Leasure
This inflation-proof recipe is fantastic! I got it from a neighbor during a holiday "progressive dinner" type affair. I was drawn to the bowl because it was so colorful. It was served with corn chips that are shaped like little bowls. Perfect!
Notes
If you liked this recipe, be sure to check out my guest blog post on how to save money on fruits and veggies. We use them in so much of what we eat, and it doesn't have to break the bank!
This recipe includes black-eyed peas, a lucky food for ringing in the New Year. To see other lucky foods for New Year's celebrations, check out our 14 New Year's Eve Party Ideas, Recipes, Drinks & Decorations eCookbook.
Ingredients
- 1 can (16-ounce) pinto beans, drained
- 1 can (16-ounce) black-eyed peas, drained
- 1 can (16-ounce) shoepeg corn, drained
- 1 small jar pimientos, drained and chopped
- 1 cup finely chopped celery
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground chili pepper
- 3/4 cup cider vinegar
- 1/2 cup sugar
Instructions
- In a large bowl, combine the pinto beans, black-eyed peas, corn, pimiento, celery, and onion; set aside.
- In a saucepan, mix salt, pepper, chili pepper, vinegar, and sugar. Bring to a boil, stirring well; let cool.
- When sauce has cooled, pour over vegetables and stir until thoroughly mixed.
- Refrigerate for 12 - 24 hours.
- Serve with your favorite tortilla chips OR use as a delicious and colorful side dish. Great with tacos at home instead of refried beans.