Sweet title right? HA! 😉
Cinco de Mayo is a tricky holiday because I never know if we’re going to celebrate it or not. Sometimes I think nothing is lined up, then last minute an invitation to come over arises and I’m left empty handed.
But not with this dip. Almost everything you need is already in your pantry!
I’ve been looking for the right opportunity to share this delicious concoction, and Cinco de Mayo is just the occasion! I didn’t create this yumminess, but my wonderful friend Jane Marie was happy to share the recipe, so all the yummy thanks need to go to her (she reads the blog, so feel free to thank her on here ;)).
- 1 can yellow corn
- 1 can white corn
- 1 can BLACK BEANS (the baby must be eating my brain because i totally grabbed black eyed peas instead of black beans. Luckily, it still turned out delicious, but for Cinco de Mayo, I’d go the black bean route)
- 1 bunch of green onions
- 1 package of crumbled feta
- 1/2 c canola oil
- 1/2 c red wine vinegar
- 1/2 c sugar
Drain that corn to get started.
Follow suit with the beans (or peas, in my case) and toss them all in a large bowl.
Chop up ALL the green onions, and add them to the bowl with the feta.
Pour in the oil, vinegar and sugar and mix well. Mix it really well.
Dig in with tortilla chips- I prefer Scoops!
Is that the easiest recipe you’ve ever heard? Any it is sooooo good. The dip easily disappears within the first few minutes of any party it’s served at.
And it makes a ton of dip, so it’s great for crowds.
So grab your BLACK BEANS, and thank Jane Marie as people begin to shower you with compliments 🙂
Feliz Cinco de Mayo!!!
Are you celebrating?