Recipes
Club members are encouraged to share their favorite recipes with the rest of the group!
Frito Bean Salad/Dip
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1 can Pinto Beans
1 can Black Beans
1 can Shoepeg Corn
1 Onion (medium in size)
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1 Green Pepper
½ Cup Vinegar
½ Cup Oil
½ Cup sugar
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Bring Vinegar, Oil and Sugar to a boil, set aside to cool. Drain and rinse Beans and Corn. Dice Onion
and Green Pepper and add to bean/corn mixture. Pour cooled vinegar, oil and sugar mixture on vegetables,
stirring to mix well. Chill in refrigerator overnight. Serve with Fritos as a dip or as a Salad.
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Thanks to Lorrie Ashley for sharing this recipe!