This simple recipe features black beans and pinto beans instead of the traditional black-eyed peas. Marinated with crisp veggies in a tangy red wine vinaigrette, these humble ingredients parlay into pure magic. The result is an addictively delicious dip that is sure to please a crowd
Whisk together vinegar, oil (starting with 1/4 teaspoon), garlic, onion, salt, and pepper in large bowl or food storage container with lid.
Add other ingredients. Gently stir to combine.
Cover and store in refrigerator for at least 3 hours, up to 48 hours. Mix or flip container (if well secure) about half way through marinating to allow flavors to blend.
Taste and add additional salt and/or another splash of vinegar as desired. Serve with tortilla chips as an appetizer. Or over greens as a side/salad.
Notes
*If you enjoy spice, feel free to use some or all of the seeds.Store leftovers in air tight container in the refrigerator for up to a week. Freeze for up to 4 months.