Tuesday, July 13, 2010

the musical fruit


I wonder if this post is going to show up in someone's Google search for the little poem about eating beans and toots. That would be funny.

I wonder if anyone ever searches Google looking for the little poem about eating beans and toots. Is there anyone who doesn't already have it memorized?

Anyway, here's the recipe for my famous bean dip. That's the name of it on the recipe I was given by Karen Peterson many years ago. I don't like that name for this dip though. It makes me think of that bean dip you find in a jar on the shelf by the chips at the grocery store, the brownish stuff that looks like smooshed beans. This dip isn't anything like that. Maybe The Musical Fruit Dip would be a better name for it. That makes it sound fruity though. Whatever.

I made this dip for the baby blessing luncheon a few Sundays ago. I also made it for Judy's baby shower this weekend. It's good stuff (except if you choose to add green onions because onions are gross and they ruin everything).

Bean Dip

2 green peppers
1 can black-eyed peas
1 can black beans
1 can shoepeg corn
1 package Italian dressing mix (you'll need oil and vinegar to make it)
2 green onions

Rinse and drain the beans, black-eyed peas and corn. Place in a bowl.
Dice the peppers. Add to the bean mix.
Chop the green onions. Add to the bowl.
Mix the dressing according to the package.
Pour the dressing over everthing in the bowl and stir. Refrigerate overnight to make it really yummy.
Serve with tortilla chips. My favorite are the ones flavored with lime. Corn chips are quite tasty with it too.

* * * * * * * *

I buy the six pack of peppers from Costco. It comes with two red, two yellow and two orange. I use one of each because they taste good. And because they're pretty. If I double the recipe, I also add one green bell pepper. If you're doing the math, when I make a single recipe I use 3 peppers. When I double it, I use 4. Maybe I'm the one not doing the math but that's what I do. I've never heard anyone complain about it either.

I leave out the onions because onions are gross. That's why I add the green pepper. It adds a pretty color without the yucky taste of green onions.

Don't make the mistake of buying black-eyed peas with bacon. I did that once. Chunks of bacon inside a can of black-eyed peas is not a pretty sight, especially the bits of bacon fat. Gag. I picked out the bacon and served it anyway. My guests were none the wiser.

I use Good Seasons Italian dressing mix. The original recipe says to not use the Zesty flavor. I have no idea why. I haven't been brave enough to do it anyway to find out for myself. Maybe some day.

Will one of you be daring and go Zesty and let me know how it tastes?

Thanks.

5 comments:

Ella said...

Mmmmm. I love your musical fruit salad. I can tell you that I've made Texas Caviar with bottled Italian dressing instead of the packet and it was majorly disgusto. Now if only the chips I ate this with were healthy too!

Dan said...

Ella, make it with the Zesty packet and let me know if it's majorly disgusto.

Arlene (CO Kid) said...

I've heard not to use Zesty with pasta salads, too. Which, made me try it. It was even better. But who knows with musical fruit. These ingredients are on my grocery list. Why? Because my garden is full of 12 foot high plants with no veggies. Stinkin' Texas!

JCM said...

I have to admit - when you brought over the leftovers I woke up in the middle of the night and chowed on this stuff. I love the musical fruit dip!

Arlene (CO Kid) said...

I just made it again. I added some dijon mustard to the dressing since I didn't use onions this time. MMmmm!!!