Mexican Bean Dip

A recipe passed down from an FCS teacher friend. Makes a lot and is great at parties. Always gets good reviews.


  • 1 medium red onion minced
  • 3 cloves garlic minced
  • 1 can red beans drained and rinsed
  • 1 can garbanzo beans drained
  • 1 can black beans drained and rinsed
  • 1 can Mexican corn
  • 1 can black eyed peas
  • 1 can shoepeg corn
  • 1 can rotel tomatoes
  • 1 small bottle Robusto Italian dressing


  • Peel and mince the onion and garlic. Place in a large bowl.
  • Drain and rinse the 2 cans of red and back beans, and drain garbanzo beans and add to the bowl. Mix all of the ingredients together
  • Add the remaining cans of corn, black eyed peas and tomatoes and once again lightly toss all ingredients.
  • Add Italian dressing and mix all ingredients.
  • Cover and refrigerate for at least an hour.
  • Serve with scoops or other tortilla chips.

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