Description
This Black Bean and Corn Dip with Feta is packed with fresh veggies, hearty beans, and tangy feta. It’s quick, easy, and perfect as a healthy appetizer or party dip—no cooking required!
Ingredients
- 1 can black beans (about 2 cups)
- 1 can corn or 2 cups fresh corn
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- ¼ red onion, diced (about ½ cup)
- 1 roma tomato, diced or 6 cherry tomatoes
- ½ cup cilantro, chopped
- 8 oz feta cheese (1 block), crumbled (about 1 cup)
- For the Dressing:
- Juice of 2 limes (about ¼ cup lime juice)
- ¼ cup white wine vinegar or apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon honey or sweetener of choice
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
1. Finely chop the bell peppers, red onion, tomato, and cilantro. Drain and rinse the black beans and corn if using canned.
2. In a large mixing bowl, combine the black beans, corn, bell peppers, onion, tomato, and cilantro. Stir well to mix.
3. In a separate small bowl, whisk together the lime juice, vinegar, oil, honey, garlic powder, salt, and pepper to make the dressing.
4. Pour the dressing over the black bean mixture and toss until everything is evenly coated.
5. Gently fold in the crumbled feta cheese just before serving.
Notes
If preparing in advance, wait to add the feta until just before serving to keep it fresh and creamy.
For best results, finely chop all vegetables for easy dipping with chips.
Use a block of feta and crumble it yourself for better texture and flavor.
Cilantro can be replaced with parsley or omitted entirely depending on preference.
Store leftovers in an airtight container in the fridge for up to 3–4 days.