We promised you some great tailgating recipes for this month, and this one does not disappoint. In fact, it is lick the dish tasty and so very easy. I found it in an ad for Briannas Salad Dressing. When your friends are hungry before or after the game, pull this dish out of your cooler, and then watch them eat away. It will satisfy them while the rest of the meal gets assembled.
I assembled this recipe in about five minutes, and that included cutting the cooked corn from the cob. It is quick, and it will also taste great as a supporting actor to the red potato and dill salad Jordan shared last week.
3 ears of your favorite corn, cooked, cooled and cut from the cob
1 12 oz. can black eyed peas, drained
1 12 oz. can black beans, drained
1 large sweet onion, chopped
1 14 oz. can diced tomatoes, drained
1 4.5 oz can green chilies
1/2 teaspoon salt
1 teaspoon black pepper
1 12 oz. bottle of French viaigrette (the recipe recommends Briannas, but I made my own.)
Place the first 8 ingredients in a bowl. Add the vinaigrette and gently mix. Let sit for 30 – 45 minutes so the flavors will blend. Serve at room temperature as a dip for the corn chips.