Salsa Vegetable Salad-Dip

Submitted by Chef Debbie 3

"It is easy and different from other dip/vegetable recipes."

 

• Ready In: 10mins
• Ingredients: 12
• Serves: 16

ingredients

• 425.24 g can whole kernel corn
• 425.24 g can white hominy
• 425.24 g can black-eyed peas with jalapenos
• 425.24 g can ranch-style beans with jalapenos
• 411.06 g can Rotel diced tomatoes
• 63.78 g can sliced black olives
• 29.58 ml olive oil
• 59.14-118.29 ml choppped fresh cilantro
• salt, to taste
• pepper, to taste
• 59.14 ml chopped red onion
• garlic powder, to taste

directions

1. Drain all vegetables and combine in a large bowl.
2. Add the seasonings to the oil.
3. Stir into the vegetables.
4. Refrigerate for several hours before serving.
5. Serve as a vegetable dip with crackers or as a vegetable salad.