Pigin’ Out With Friends On Memorial Day Weekend!

One of our traditions has has been getting together with our good friends Trent and Tonya for Memorial Day weekend. It seems during the winter we don’t see each other as much, once the weather breaks it is about every weekend! We love to just to hang out, try new cocktails, float in the pool, play corn hole and of course eat! This year we had ribs, hamburgers, corn salad, potatoes roasted on the grill. We started out by sharing this crunchy bean dip served with corn chips. This is a light, crispy appetizer. NO BULL, you actually feel like you are eating something healthy! Everyone seemed to really enjoy it.

Crispy Cool Bean Dip

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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