Monday, June 15, 2009

Terrell Mill Corn and Black Bean Dip

Thanks to Nancy Reno for sharing this one. Many variations on this one. You can skip the olives or the tomatoes - and it's still delicious.

1 can pitted black olives (sliced)
1 cup Grape tomatoes (cut in half)
1 can white shoe-peg corn (drained)
1 can black beans (drained and rinsed)
4 green onions (sliced)
1 pkg feta cheese (can be reduced fat)

Mix a sauce with: 1/3 cup olive oil, 1/3 cup sugar, 1/3 cup apple cider vinegar.
Combine sauce with other ingredients and refrigerate.
Serve with tortilla chips or fritos.

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