Corn & Bean Dip

Goldie Barnhart


There are three of us couples that get together and bring things to snack on. We have a cook out at the camp site and we just sit and chat and have a ball. This recipe came from Evelyn whom graciously shared this with me. I can't stop eating it. You can make changes to the recipe when the seasons change.


★★★★★ 2 votes

10 Min


  • 1 can(s)
    black beans, drained and rinsed
  • 1 can(s)
    black eyed peas, drained and rinsed
  • 1 can(s)
    white shoepeg corn, drained and rinsed
  • 1
    fresh jalapeno pepper, seeded and diced small
  • 1 medium
    onion, diced small
  • 1/2
    green pepper, diced small
  • 1/2
    red pepper, diced small
  • 1 clove
    garlic, minced
  • 1/2 c
    cider vinegar
  • 1/2 c
    vegetable oil
  • 1/2 c
    white sugar
  • ·
    may add dice tomato when in season or add celery

How to Make Corn & Bean Dip


  1. Rinse all the beans and drain. Rinse corn and drain. Dice the all the peppers, onion and garlic.
  2. Mix together in a bowl. Now mix the cider, vinegar and sugar until well blended.
    Pour over the the beans and corn mixture. Refrigerate for several days. Snack any time you please. The longer it sits the better it tastes.

Printable Recipe Card

About Corn & Bean Dip

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: American

Show 13 Comments & Reviews

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