A delightful and colorful bean dip perfect for gatherings or as a snack.
Rinse the beans under cold water to remove any excess starch.
Rinsing canned beans reduces sodium content and improves flavor.
Drain the corn and peas thoroughly.
Ensure the vegetables are well-drained to avoid a watery dip.
Dice the bell peppers and chop the green onions.
Uniformly diced vegetables ensure even distribution in the dip.
In a saucepan, combine the olive oil, vinegar, and sugar. Heat until the sugar dissolves, stirring occasionally.
Heating the dressing helps to blend the flavors together.
In a large mixing bowl, combine the beans, vegetables, and dressing. Mix well to coat evenly.
Gently fold the ingredients to avoid mashing the beans.
Transfer the mixture to a refrigerator-safe container. Cover and refrigerate for at least 24 hours, stirring occasionally.
Allowing the dip to marinate enhances the flavor profile.
Serve chilled with your favorite dipping chips or as a topping for tacos.
Garnish with fresh cilantro or a squeeze of lime for added freshness.
