Skinny Dip

All weekend I struggled to come up with a new and creative appetizer for a party of 40. After much deliberation, I decided on my tried and true bean dip. Per usual, the dip was a hit. This simple recipe gets rave reviews and recipe requests from all party-goers every time. The bean-corn-feta dip is my easiest recipe on file. The flavors are much more complex and yummy than the photos portray. Try it soon!

Da Dip

Mix together...

1 can black beans, drained and rinsed

1 can white shoepeg corn, drained

4 oz. feta, crumbled

6 scallions, minced

Whisk together...

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar (start with less and add full amount if needed)

3 shakes garlic powder

Pour dressing over bean mixture.

Refrigerate until chilled, stirring every 30 minutes or so.

Note: If you make it many hours in advance, wait to add the feta until just before serving.

Asian Three Bean Salad

I have whipped up this side salad 100 times in the past few years. The gingery apricot asian flavors are awesome and the beans make it a healthy snack, meal or side.

Asian Three Bean Salad

You Will Need:

1 pound of string beans, trimmed and cut into 1 inch pieces

1 can black beans, rinsed and drained

1 (10-ounce) bag frozen shelled edamame

3 tablespoons of rice wine vinegar

3 tablespoons canola oil

1 teaspoon of freshly grated ginger

1 tablespoon sugar

1/4 cup 100 percent fruit apricot preserves

2 scallions, sliced

salt

Boil water in a pan.

Add frozen edamame and green beans.

Blanch for a few minutes.

Drain immediately and rinse with cold water.

Refrigerate with black beans while you prepare the dressing.

Whisk oil, vinegar, apricot preserves, sugar and ginger in a small bowl.

Add scallions.

Drizzle on beans and toss to coat.

Season with coarse salt.