February 10, 2014
Delicious served with Glorie Seyval Blanc.
(From Wreath Fineries 2008)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
1 cup chopped onion
1 cup ranch dressing
1/2 cup Italian dressing
1 teaspoon Mexican chili powder
1 teaspoon hot sauce
1/2 teaspoon coarsely ground black pepper.
Place beans, corn, and onion in a large bowl. In a small bowl, combine the dressings and seasonings, adding more or less of the spices to suit your (or your guests’) taste. Pour dressing and spice mixture over vegetables and stir to thoroughly coat and blend. Refrigerate for several hours. Serve with tortilla chips. Direct your happy guests to this website for the recipe!