I cannot remember a summer growing up when we didn’t eat this dip. “Tennessee Caviar”, as we’ve termed it, is a staple at Dunnavant/Becker/Bruce summers by the pool. This recipe makes so much, so make sure to share with your friends! I think I could eat it by the spoonful, but most would probably prefer it on a tortilla chip.

What you need:

• 2 cans black beans
• 1 can mexicorn
• 1 can shoepeg corn
• 1 can black eyed peas
• 1 can rotel
• 1 can petite diced tomatoes
• 1 16oz bottle of light Wishbone Italian Dressing

What to do:

1. Drain and rinse the beans, corn, and peas
2. Combine all ingredients and refrigerate until chilled.
3. Enjoy with tortilla chips.