This colorful, tailgate-ready dip—named for the University of Georgia’s four-legged mascot—is a bandwagon every sports fan will want to hop on.
1/2 cup rice vinegar
1/2 cup extra-virgin olive oil
2 tablespoons granulated sugar
3/4 teaspoon table salt
1/2 teaspoon garlic powder
2 (15-oz.) cans black beans, drained and rinsed
2 (15-oz.) cans black-eyed peas, drained and rinsed
2 cups fresh corn kernels, or 1 (15-oz.) can white corn, drained and rinsed
2 red bell peppers, chopped
2 jalapeño chiles, seeded and finely chopped
1 small red onion, finely chopped
1/4 cup thinly sliced scallions (green and white parts only) (about 2 scallions)
How to Make It
Whisk together rice vinegar, oil, sugar, salt, and garlic powder in a medium saucepan over medium. Bring to a boil, stirring constantly. Remove from heat; cool 20 minutes.
Combine black beans, black-eyed peas, corn, bell peppers, jalapeños, onion, and scallions in a large bowl. Pour dressing over bean mixture, and toss to combine. Refrigerate 4 hours before serving. Serve with tortilla chips.