You'll love this easy dip! It's great for summer and even better for all your fall football dippin' needs.
Black Bean and Corn Dip
2 cans black beans (drained and rinsed)
2 cans white shoepeg corn (drained)
1 bunch of green onions (chopped)
8 oz. feta cheese, crumbled
1 cup canola or vegetable oil
1 cup apple cider vinegar
1 cup sugar
1 tsp salt
1/2 tsp pepper
Combine all ingredients and refrigerate for at least 8 hours before serving. Serve with corn chips or tortilla chips.
A couple of other items on our menu this week included zucchini bread recommended by this dear friend and pasta primavera from Ree!
On a side note, we are up to week 3 in our effort to make the kiddos eat what the adults eat for dinner. Feels silly to even type that. Probably should have been doing this all along, but I confess over the years I've turned into a short order cook! Every night hasn't been easy (but thankfully I don't "cook" every night, so there's still plenty of PB&J and macaroni & cheese), but we have seen much improvement!
Miss Frances enjoying a late afternoon snack of zucchini bread. Can you tell she just woke up???
1 comment:
thanks for sharing!:)
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