As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
#COLD BEAN DIP FULL#
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. You can use frozen or even canned.Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. If not you don’t have to run out and buy fresh corn. If you have leftover corn on the cob this summer, this bean dip is a good way to use it. Sprinkle the cilantro or parsley over top.Pour the dressing and mix well with all of the ingredients.In a separate bowl mix the ranch and Italian dressing with the garlic powder, cayenne pepper and black pepper.Add them to a big bowl along with the bell and jalapeno peppers, corn, olives and green onions.Pour the canned beans into a colander and rinse them.I really only eat that dish as a salad where as you can eat this dish as both an appetizer and a salad. It makes a very healthy and filling lunch or even a healthy side salad for a bbq.Īnd while this looks very much like my Mexican black bean recipe it tastes different. However sometimes I like to eat this as a salad too. When I first had this dish, my friend Lisa served it with tortilla chips and it was more of a colorful bean dip. Is It A Dip Or A Salad? How Do You Serve This Dish? But I suggest you keep it in because it doesn’t add much heat. And you can eliminate the jalapeno or cayenne if you can take the heat. Of course you can use fresh parsley instead of cilantro if you are not a fan. So I used the following: black beans, chick peas, corn, sweet bell peppers, green onion, olives, a jalapeno, ranch dressing & Italian dressing, garlic powder, black pepper, cayenne pepper and cilantro. This bean dish is basically a mixture of beans and vegetables but there are extra ingredients that add to the flavor. There is something about the crunchy sweet peppers and corn that go so nicely with the starchy beans and the tangy, creamy dressing really ties this vegetarian bean dip together.
I first tasted this when my friend Lisa brought it to a party and I just loved it.
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