During the summer, I take full advantage of a local farm market which carries wonderful bi-color corn from Indiana. We have buttered corn-on-the-cob every Sunday and I try to serve something as an entree that won’t be too filling. I make a Texas Caviar dip which everybody likes, but my older daughter requested one that uses less sugar/oil, no corn (since we were having the fresh version) and includes chicken. I couldn’t find anything like this online and adapted my Texas Caviar to fit the bill.
Marinade: Place vinegar and sugar in small saucepan over medium heat. Cook until sugar is dissolved; remove from heat, add salt/pepper and oil. Set aside to cool. Dip Ingredients: Tostidos Scoops or tortilla chips. Chips should be sturdy enough to hold the dip. Optional: I serve this along with a bowl of chopped onions and a shaker of cayenne pepper for those who want to add them (I do). Mix dip ingredients in a large bowl and pour marinade over. Toss gently to mix and refrigerate at least 2 hours (up to 24 hours, adding the chicken and tomato pieces during the last 2 hours). Serve cold dip with dippers. 3-Bean Chicken Dip
½ cup cider vinegar
2 Tblsp. granulated sugar
½ tsp. salt
¼ tsp. black pepper
1/3 cup light olive oil
One 15 oz. can pinto beans, drained and rinsed
One 15 oz. can black beans, drained and rinsed
One 15 oz. can kidney beans, drained and rinsed
1 cup fresh tomato, chopped into bean-size pieces
1 cup cooked chicken breast, chopped into bean-size pieces
2 Tblsp. fresh cilantro leaves, snipped into small pieces
This dip along with corn-on-the-cob and fresh fruit pie = a great summertime meal.