Ya’ll, this dip is So good 😋! My sister brought it to the lake years ago before I ever even had babies (thank you KK!!) and from that point on it has been a staple recipe during the summer time.  I call it Lake Bean Dip 😉.  If you have known me for awhile chances are you have had this dip at some point.  It is a great addition at a cookout, party, shower, the pool, or for traveling out of town.  It tastes best if made the night before which is always a WIN in my book! I could write a hundred reasons why you will love it but I will save you all that time and get to the point so you can try this one out for yourself. Trust me you will love it!

Lake Bean Dip

• 1 cup Rice Vinegar (natural)
• 1/2 cup Canola Oil
• 1/2 cup sugar
• 2-3 Red Peppers
• 1 bunch green onions
• 3 cans of white shoepeg corn or 2-15oz cans of white corn (I’ve found it hard to find the white shoepeg corn and the white corn tastes the same)
• 2- 15 oz cans of black beans
• 1 small container of feta cheese
• TOSTITOS

Directions:

1. Heat the vinegar and oil on the stovetop, once hot add the sugar and stir until it dissolves (usually just a minute or two).  Remove from heat.
2. Cut red peppers and green onions and add to large bowl (I usually start this while waiting for oil and vinegar to heat up)
3. Rinse and drain black beans and corn- add to bowl
4. Once oil/vinegar/sugar mixture is room temp pour over dip and stir
5. Add feta and stir
6. Store covered in the refrigerator overnight.  It tastes best the next day and lasts for days!
7. Stir before serving. Serve with Tostito chips.

Can’t get much easier than this 🙌🏼!  It also pairs nicely with chicken or fish tacos 👌🏼. I would love to hear your thoughts if you make it.  I hope you love it as much as I do 😊!

♥Erin