Sweet, flavorful, and loaded with veggies and beans! Comes together in minutes and then marinades in a delicious homemade (easy!) dressing. Serve with Fritos scoops or tortilla scoops and you have the perfect snack, lunch, or game day food!
If you’ve read this blog for any amount of time, you know that I love football. Like, probably more than most men. I almost lost interest when my husband and I were dating because he told me he was not a football fan. I mean, I didn’t even realize those kind of people existed 😉 I say almost because he’s so wonderful that I don’t think football would have changed my mind.
So, along with my love of football is my love of making game day food to enjoy while watching. Like this Kansas Caviar Bean Dip. Perfect football food because you can make it ahead of time and then pull it out when your ready. Or, make it for a family gathering, picnic, for a potluck, or just to snack on around the house.
Loaded with beans and veggies and then it marinades/soaks in a olive oil & sugar dressing for several hours. I have lots of similar recipes like this Cowboy Salsa and this Honey Lime Bean Salsa. Each slightly the same, ingredients wise, but so different in taste.
This is really yummy served with Fritos scoops. But, if you’re looking for something “healthier’ the baked tortilla scoops are really good too.
Don’t let the amount of sugar scare you. I’ll be honest, I gasped at it a bit when I initially read through the recipe. You will find that you will end up with a lot of liquid once everything has soaked/marinated in it. So more than likely, the entire amount of sugar will not be on the dip 🙂 It does however provide a really nice sweetness in contrast to the plain beans & spice of the onions.
Try this for the super bowl coming up in a few weeks or try it just because 🙂 No reason needed in my world!
All the canned items are the standard can size 15-16 oz.
After the mixture has soaked in the dressing for several hours, there will be lots of liquid in the bottom of the bowl. Use a slotted spoon to move the mixture to the serving bowl. This way you won't end up with all the liquid pooling at the bottom.
Change up the beans to your taste. Just make sure that the beans equal 4 cans, in any combination.
If you're concerned about the sugar, you can reduce down to 1/2 cup or less, but I am not sure how this would affect the taste of the dip.
- 1 can black beans
- 1 can light red kidney beans
- 1 can black eyed peas
- 1 can pinto beans
- 1 can yellow corn
- 1 can white corn
- 1 green bell pepper, finely chopped
- 1 red OR yellow bell pepper, finely chopped
- 1/2 of a red onion, finely chopped
- 1 bunch green onions (about 6-8), chopped
- 1/3 cup light taste olive oil
- 3 tablespoons apple cider vinegar
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Drain and rinse all the cans of beans and add into a large mixing bowl.
- Drain the 2 cans of corn and into the mixing bowl.
- Add the remaining ingredients for the bean dip into the mixing bowl.
- In a separate small mixing bowl, combine the ingredients for the marinade/dressing and whisk together until well combined. Pour over the bean mixture and stir together.
- Let sit, covered, in the fridge for at least 6 hours before serving. Use a slotted spoon to transfer bean dip to a serving dish.
- Serve with chips!
- The flavor gets better the next day.
Thanks for stopping by and visiting!