Festive Candy Cane, Noisemakers, Etc...dip Bowl
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Dressing
- 78.78 ml olive oil
- 29.58 ml fresh lime juice
- 14.79 ml red wine vinegar
- 1 garlic clove, minced
- 7.39 ml ground cumin
- 7.39 ml dried oregano
- 7.39 ml salt
- 1.23 ml sugar
- 0.61 ml black pepper
-
Dip
- 425.24 g can black beans, rinsed and drained
- 236.59 ml fresh corn kernels (grilled or 1 can corn)
- 177.44 ml red onion, chopped
- 118.29 ml tomatoes, diced
- 118.29 ml sweet red pepper, chopped
- 2 jalapenos, seeded-and finely chopped
- 59.14 59.14 ml fresh parsley (I like to mix all three) or 59.14 ml fresh basil, finely chopped (I like to mix all three)
directions
- Wrap lengths of 2-sided tape and rubber band on outside of vase; secure candy canes/party makers, etc -- in place around vase.
- Use a length of wide ribbon tied with a bow to hide rubber band.
- Fill vase with warm water for hot dips or ice for cold dips.
- Have a bowl that will fit over the ice or hot water and fill with dip.
-
Dip:
- In a large bowl, combine salad ingredients.
- In a small bowl whisk together dressing ingredients.
- Pour over the bean mixture and toss until all ingredients are coated.
- Serve with whatever you wish being chips veggies, fruit, or whatever you enjoy!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey