View original blog post: Tomato and Garlic Festival
- 5 medium heirloom tomatoes
- 3 organic sweet bell peppers
- 2 15oz cans black beans, drained
- 1 11oz can shoepeg corn (or 1 1/2 cup corn off the cob)
- 3 garlic cloves
- 1/4 Italian dressing
- 1 bunch fresh cilantro
Deseed and chop tomatoes and peppers into bite sized pieces. (You can use a food processor but I think that makes it too watered down). Once chopped, place veggies in a large mixing bowl.
Drain and rinse beans and corn and add them to the veggies. If you are using fresh corn on the cob, boil the corn for 8-9 mins and remove from cob.
Smash garlic cloves and add into mixture along with Italian dressing. Note: you can always add more dressing if you’d like.
Lastly, chop cilantro into fine pieces and mix with veggies and beans. Voila, you are done!*
Bust out a bag of your favorite tortilla chips and enjoy.
*I like to let my bean dip chill overnight in the fridge before serving. You can let it chill for 1 hour if you are in a rush, but I suggest letting the flavors all settle in so it’s nice and juicy.