Bean Dip Recipe


Lunch ideas are a challenge as it is since, unfortunately, I'm not one of those people that can eat the same few things week after week. Though, I wish I was because that'd make life a lot easier!! Since being pregnant, lunches have become even more difficult since deli sandwiches and cured meats are a no-go. I generally pack a variety of healthy snacks (nuts, granola bar, fruit, hummus, veggies, etc). Protein is what's missing. This bean dip is loaded with it and the perfect fix!


1/3 c sugar
1/3 c apple cider vinegar
1/3 c olive oil

1 can pink beans
1 can black beans
1 can black eye peas
1 can shoe peg corn
1/2 c red onion
1/2 c green pepper
1/2 c celery


In a sauce pan over low to medium heat, dissolve the dressing ingredients. Stir constantly.
Once dissolved, remove from heat and let cool completely.

Drain the pink beans, black beans, black eye peas and shoe peg corn and combine in a large mixing bowl. Finely chop the red onion, green pepper and celery. Add the veggies to the bowl and mix together. Pour the cooled dressing over the mixture and toss well. Let the flavors combine over night in the fridge.

Enjoy with crackers, dip chips or straight up with a spoon!

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