We thought you’d enjoy this recipe from Road to the Horse Vendor Coordinator, Tonya Ward. This recipe was featured in our Road to the Horse 2020 Official Program.
More than a traditional dip, this versatile recipe can season soup, serve as a salad and add festive color to any table.
2 Cans black beans, rinsed and drained
1 Can pinto or Ranch-Style beans, rinsed and drained
1 Can black-eyed peas, rinsed and drained
1 Can sweet yellow corn. drained
2 Cans shoe-peg corn, drained
2 Cans original Ro*Tel® Tomatoes or Ro*Tel® with lime and cilantro, drained
1 to 3 fresh jalapenos, depending on your taste, deseeded and chopped
3 to 4 Roma tomatoes, chopped
1 Onion, chopped, variety of preference
3 to 4 avocados, cubed, with seeds to help maintain freshness
Garlic, sea salt, pepper and chopped fresh cilantro to taste
Combine all ingredients except avocado in large bowl and mix well. Add avocado with seeds, which help keep it fresh looking, last or serve separately on the side. Squeeze juice of one lime over mix in bowl and stir again. Serve with Fritos Scoops for dipping.
Tip: This All-Around mix is a great stand-alone salad and also makes the perfect topping for tacos or any Mexican-style dish. Prefer soup? Just omit the avocado and add the mix to the pot for substance and wonderful flavor. The mix works well with cut-up chicken in chicken broth as a soup base or with hamburger in beef broth, and the soup freezes well.
Tonya Ward – Weatherford, Texas