Shelley & Sheryle's Black Bean Dip

Shelley and Sheryle, aka, the twins, are great cottage guests! Imagine the following: You have another couple out for the weekend, the kids and dads are on the dock, moms are in the cottage, just put the beer can chickens on and have poured a glass of wine. Things couldn't be more chill and then the phone rings... “Meg, it's Ian. We are just about to turn onto your road and are stopping for bait, does Marty need any?” I respond, “pardon me.” He repeats his prior statement. I say, “You mean next weekend.” He clarifies, “Nope, right now.”

Yes, they came on the wrong weekend, two couples, four kids (you counted correctly, eight of them). They had enough food to feed us all (including two of our own kids and our four guests)! Good times people, good times...

This dish looks strange (all black) but people shovel it like there's no tomorrow. The recipe says make it a day ahead but even an hour is good enough. Serve with tortilla chips, ideally “Scoops”, so you can really load them up!

INGREDIENTS

  • 1 can of black beans (rinsed)
  • 1 can of black olives chopped to size of beans
  • 1⁄4 c finely chopped red onion
  • 1⁄2 c feta crumbled
  • Cilantro (optional)
  • 1⁄2 c red wine vinegar
  • 1⁄4 c canola oil
  • 1⁄2 tsp cumin
  • 1⁄2 tsp cayenne
  • 1⁄4 tsp salt

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Mix all ingredients (except cilantro) a few hours before serving - you can even make it the night before!
  2. Top with cilantro just before serving.

TIPS & HINTS

This is also a fantastic base for a veggie salad. Use any leftover and add chopped celery, tomato, cucumber and sweet peppers.