Mexican Bean Medley
Here is one of our favorite recipes when our whole family gets together. We eat it with nachos, but it can be eaten with just a spoon! It is easy, cheap and makes a LOT, so it’s great if you have a crowd, or I make it and eat it for 3 days straight, for my lunch and snacks! It can be quick unless you have to soak your beans before hand, and then you might want to start it a few days earlier then needed.
(This post may contain affiliate links. Please read our disclosure for more info)
- 1 can of black beans
- 1 can of black eyed peas
- 1 can of corn
- 1 red pepper, diced
- 1 medium red onion, diced
- 1 cup celery, diced
- 1 can diced jalapeno peppers (4oz)
- 2/3 cup of olive oil
- 2/3 cup of apple cider vinegar
- 2/3 cup of sugar
Rinse and drain the cans of beans, drain the corn and add all the beans and veggies into a big bowl.
Combine the dressing mix into a saucepan and heat until the sugar has dissolved. Let it cool and pour over the veggie mixture. Cover and let it marinate over night. The next day drain the mixture. I usually put a colander into the sink and pour the mixture into it, letting all the dressing go down the drain. I let it sit for 5-10 minutes before returning the mixture to the bowl.
This should be good for up to 5 days in the fridge, but I doubt it will last that long!
Serve with Nachos, the scoops work best with this dip! Enjoy!
Other posts you may like…