Crispy Cool Bean DipPrep: 20 min Cook: 2 hours Servings: 12by Phyllis Munro40 recipes>
This is a light, crispy appetizer. you actually feel like you are eating something healthy! Everyone seemed to really enjoy it.
- 1 can pinto beans
- 1 can light kidney beans
- 1 can dark kidney beans
- 2 ears of white corn (can use a can of white corn)
- 1 onion
- 1 green pepper
- 5 stalks of celery
- 1 cup canola oil
- 1/2 cup vinegar
- 3/4 cup sugar
- Drain and rinse all beans (if you are using can corn drain as well). If using fresh corn remove corn from the cob. Mix all in a bowl. Finely dice green pepper, celery, and onion. Add to bean mixture.
- In a sauce pan add oil, sugar and vinegar. Mix over medium heat until sugar is dissolved. Set aside to cool. Once cooled pour over bean mixture and place in refrigerator for several hours or over night. To serve use a slotted spoon and drain mixture into serving bowel. Serve with corn chips.
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