This weekend, my loved ones and I are celebrating America’s labor movement by getting together to relax, fire up the grill and have a cook out in my back yard. Everyone is bringing a dish to share and I’ve got the perfect dip for our Labor Day Celebration! I call it my Hillbilly Bean Salsa Dip. It’s made with the Mill’s famous Hillbilly Beans, tomatoes, bell peppers, corn, onions and more! It’s a delicious veggie combination that dresses up an ordinary corn chip or burger! Dive in and try my delicious dip! – Miss Millie
Hillbilly Bean Salsa Dip
- 1 bag War Eagle Mill Hillbilly Beans
- 1 bag of frozen yellow sweet corn, thawed
- 2 (14.5 ounce) cans diced tomatoes, do not drain
- 1/2 bunch cilantro, finely chopped
- 5 green onions, finely sliced
- 1 small red onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 Tbsp garlic, minced
- juice of 2 limes
Rinse beans and put into a large stock pot. Cover with 8 cups of water. Bring to a bowl, then reduce to a simmer. Cook for 2 1/2 hours until beans are tender. Drain beans and let cool.
In a large bowl, add beans, corn, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl.
Gently stir together until mixed thoroughly.
Gently mix in the lime juice. Serve with corn chips and enjoy!
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