Here is dip #2 that I made for the party.  It is similar to the “Southern Style Salsa” that I make which Courtney loves so I thought I’d try this one and she said it was great too.  It comes from a blog called the “Reluctant Entertainer”.  This makes a huge batch of dip so if you aren’t needing a lot, you might want to halve it.

2 (15 oz each) cans black beans, drained and rinsed

2 (15 oz each) cans pinto beans, drained and rinsed

1 (15 oz) can cannellini beans (it didn’t say to but I drained and rinsed these also)

2 (15 oz each) cans white corn, drained and rinsed

1 (4 oz) can chopped green chilies, do not drain

1 jalapeno chile pepper, seeded and finely chopped

1 red bell pepper, cored, seeded and finely chopped

1 green bell pepper, cored, seeded and finely chopped

1 small red onion, finely chopped

2 – 3 stalks celery, finely chopped

1 bunch cilantro leaves, finely chopped

1/2 cup rice vinegar

1/2 cup olive oil

1/3 cup sugar

1/4 teaspoon cumin

1/2 teaspoon garlic powder

1 – 2 avocados (I left these out)

1  In large bowl, mix all beans, corn, chilies, all peppers, onion, celery and cilantro together.

2  To make dressing, stir vinegar, oil, sugar, cumin and garlic together in a small saucepan.  Bring to a boil, remove from heat and cool.  Pour dressing over mixture and toss to mix evenly.