Crosstown Bean Dip AndrewCebulka
Photo by Andrew Cebulka

recipe heading-plus-icon


8-10 Cups

  • 1 red pepper, seeded and finely chopped
  • 1 yellow pepper, seeded and finely chopped
  • 1 green pepper, seeded and finely chopped
  • 1 cup quartered cherry tomatoes
  • ½ red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • ½ cup cilantro, rinsed and finely chopped
  • 1 15.5-ounce can of garbanzo beans, drained and rinsed
  • 1 15.5-ounce can black-eyed peas, drained and rinsed
  • 1 15.5-ounce can black beans, drained and rinsed
  • 4 cups of corn, quickly cooked and freshly shucked
  • 1 cup apple sider vinegar
  • 2 tablespoons olive oil
  • ¼ cup sugar
  • 4 tablespoons freshly squeezed lime juice
  • Kosher salt
  • Freshly cracked pepper
  • 1 bag good-quality tortilla chips
  1. In a large bowl combine the red, yellow, and green peppers, cherry tomatoes, red onion, and jalapeño. Mix.
  2. Add cilantro, garbanzo beans, black-eyed peas, black beans, and corn. Mix and set aside.
  3. In a small saucepan combine apple cider vinegar, sugar, and olive oil. Bring to a boil, simmer, and stir until sugar has dissolved.
  4. Pour the warm mixture over the chopped vegetables and bean mixture. Stir together all the ingredients. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours.
  5. Add lime juice and salt and pepper to taste. Serve with tortilla chips.
  • Created by John Glenn and Joe Good of Fat & Juicy, Charleston, South Carolina

Leave a Reply

Be the first to comment.