2 eggs
1/2 cup vegetable oil
1 onion, chopped
3 celery stalks, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (14 ounce) can sliced pinto beans
2 cups diced red onion
2 slices bacon
2 tablespoons crushed cornflakes cereal
1 tablespoon olive oil
1 teaspoon dried basil
garlic powder to taste
2 teaspoons ground black pepper
In a medium bowl, mix eggs, oil, onion, celery, basil, rosemary, salt, pepper and pinto beans. Mix well, cover and refrigerate overnight.
In a large bowl, mix diced red onion, bacon, cornflakes cereal, olive oil, vinegar, salt, pepper and pinto beans. Mix well and transfer mixture to a small bowl. Mix with egg mixture. Cover and refrigerate overnight.
While the mixture is chilling, mix eggs and cream cheese into the mixture. Fold egg mixture into cream cheese mixture and stir gently to form a smooth, creamy consistency. Serve chilled.