Mexican Bean Dip
Robyn
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.