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.