"The Bean Dip" that you wanted to know how to make . . .

Whenever I go to a social gathering that involves bringing along a delicious dish of my choosing, I usually resort to my trusty Black Bean Salsa recipe. I scored it from a co-worker a few years back, and it's so good that even bean-haters like it.

People always ask me how to make it, and while I have good intention of brining along some copies of the recipe, I always manage to forget.  Sometimes I write it on a napkin, or occasionally someone will slip me a piece of paper.

But I finally decided to put it on the internet in a place that I can easily send people to.  Maybe I'll just print up some business cards with my blog's URL.

Anyhow, here it is . . .

*FYI, I'm lazy and use canned beans and veggies because that's the way the recipe came.  If you want to soak your own beans and avoid PCBs, adjust the recipe accordingly.

Black Bean Salsa

Stuff you need:

1 can Black Beans
1 can Black Eyed Peas
1 can Shoe Peg Corn
1 small jar Pimentos (diced)
1 med Red Onion (chopped)
4 pieces Celery (chopped)

1 cup Sugar
1 cup Olive Oil
1/2 cup Apple Cider Vinegar
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Here's what you do with it:

Put all the veggie-stuffs in a big bowl.
Put olive oil and vinegar in a saucepan, and stir in sugar.
Bring oil, vinegar, sugar concoction to a rolling boil until sugar is dissolved.
Pour said concoction into bowl of veggie-stuffs and stir it until it's pretty.
Put it in the fridge overnight.
Next day, strain out oil, and give a quick rinse with water (not too much).
Put it all in a bowl, and eat it.