Happy Canada Day long weekend! Wow, so hot out there! And who wants to cook when it is so hot out? I sure don’t. This weekend sure has been crazy hot!
My girlfriend and I had a girls weekend getaway to my trailer this long weekend. When I go away I like to have a few quick meals or snacks prepared ahead of time so that I can enjoy more time relaxing, chatting, or doing whatever it is that I am planning on doing. I don’t want to have to worry too much about cooking or making a big meal that takes a lot of time and work. So, I made this dip in advance to have on hand for a snack. It is really easy to make, and was quite tasty. If I made it again, I might add more tomato or salsa, perhaps some avocado, and some chives or green onion.
- 14 ounce can black beans
- 14 ounce can red kidney beans
- 15 ounce can garbanzo beans
- 14 ounce can pinto beans , ( I used mixed beans )
- 10 ounce frozen corn kernels thawed – (I used a can of kernel corn)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 1 teaspoon lime juice
- 8 ounces chunky salsa
- 1 pinch dried parsley
All you have to do is rinse the beans under running water, and combine together.
Toss the beans with the corn, oil, cumin , chili powder, lime juice, and salsa. I also wanted to use a tomato that I had, so I cut that up and added it to the mixture. Put the mixture in the refrigerator to chill and let the flavours meld together. This was a quick and easy dip to make, and I transported it to the trailer in a Tupperware dish.
I served this dip with Multigrain Tostitos for an afternoon snack. We enjoyed this snack with a cold drink while playing a couple of game of cribbage on the deck. She beat me both times! That’s okay, it was her birthday!
Whats your favorite make ahead snack that you enjoy taking to share with friends?