Corn Salsa Dip Appetizer
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course:
Appetizer
Cuisine:
Mexican
Servings: 8 people
Ingredients
- 1 can Black beans, rinsed and drain
- 1 can Black-eyed, rinsed and drain
- 1 can Pinto beans, rinsed and drain
- 1 can Mexi-Corn, drain
- 1 4 oz. jar Diced Pimentos
- 1 Cup Diced Celery
- 1 Medium Onion, diced
- 2 Jalapeños, diced, use gloves, remove seeds as desired.
Corn Salsa Dip Dressing
- 1/2 Cup Olive Oil
- 3/4 Cup Cider Vinegar
- 1 Tablespoon Water
- 1 Cup Sugar
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
Corn Salsa Mixture
-
Combine all the above ingredients (except the dressing ingredients) in a large mixing bowl. Set aside.
Dressing Instructions
-
In a small saucepan, combine the olive oil, cider vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil to dissolve the sugar.
-
Pour the dressing over the vegetable and bean mixture and stir until everything is evenly coated.
-
Cover the bowl and refrigerate for at least two hours, though overnight is even better. The longer the dip sits, the more the flavors meld and deepen.