It is a well known fact that I do not cook or bake (yes I can, but I hate doing it), but this weekend I decided to make the dip that I had at Kelley’s last week.
It turned out pretty good, if I do say so myself. But the recipe makes way too much-the first photo is of a large bowl. So next time I think I will half the recipe. Also I left out the cilantro and used regular salt. If you leave it overnight to marinate it tastes just as good.
Here’s the recipe for the dip:
For a large bowl:
1 can of canned corn, drained
1 can black beans, drained
1/2 to 1 can black eyed peas, drained
2 limes, sqeezed, to taste
1/2 – 3/4 cup chopped cilantro
Kosher salt to taste
Fresh minced/crushed garlic to taste
3 avacados, chopped
3 medium tomatoes, chopped (don’t include the juice/seeds)
1/2-3/4 red onion, chopped