Citrusy Black Bean and Corn Dip with Feta
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Say hello to my favorite appetizer of the summer! This black bean and corn dip is loaded with smoky roasted peppers, crumbled feta, hot jalapeños, and a citrusy vinaigrette for a fresh, crunchy, and flavorful app. And since it gets better over time, it’s the perfect make-ahead situation. All you need is this dip, cold beer, and a sunny patio, and you have summer in the bag!
Last weekend was our first outdoor dinner party of the season!! And ok, it was a little rainy, but it was also a perfect 75°. So, we just sat under the covered patio, grilled burgers, and enjoyed the sound of rain on the garden. A truly dreamy spring day.
For our appetizer, I made this dip because just like these buttery corn ribs, this creamy boat dip, and my crispy bacon corn fritters, it just screams warm weather. And while I definitely don’t consider this a salsa (because it’s nowhere near a traditional Mexican salsa lol), it is inspired by the southwest ingredients I grew up on in Las Vegas.
This dip has a ton of flavor thanks to the citrusy vinaigrette. The trick is to really make sure the dressing is emulsified, which is a technique I learned in culinary school, so the oil doesn’t separate. You can do this with a whisk or a blender, whatever works for you! Both ways are super easy.
I like to make this dip for happy hour at home with some ranch water or even a spritz. But if you have leftovers, it’s also really good in a salad or spooned over grilled chicken. Also, feel free to add a little diced avocado to this dip, but only add a little at a time, because it doesn’t keep well in the fridge!
Make this recipe
Feel free to swap the roasted red peppers with tomatoes and the chives with cilantro. This recipe is super adaptable, so you can kind of use whatever ingredients you have on hand!
Marinate for 1 hour
It’s key that you let the dip marinate for at least 1-2 hours! The longer the dip sits, the more flavorful it will be.
I like to make it the night before, which keeps things nice and easy. Just add the feta right before serving, because it tends to break down in the vinaigrette if it sits too long!
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Easy Black Bean and Corn Dip with Feta
Ingredients
Citrus Vinaigrette
- 2 Tablespoons fresh lime juice (30 milliliters)
- 2 Tablespoons fresh orange juice (30 milliliters)
- 2 Tablespoons apple cider vinegar (30 milliliters)
- 2 teaspoons honey
- 2 teaspoons finely minced garlic (2 medium cloves)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Kosher salt more to taste, I use Morton
- Freshly cracked black pepper to taste
- 1/4 cup avocado oil (60 milliliters)
Black Bean Corn Dip
- 1 15-ounce can of black beans drained and rinsed (425 grams)
- 1 1/2 cups charred corn (250 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 cup diced roasted red peppers from a jar (115 grams)
- 1/4 cup finely diced jalapeños (40 grams)
- 2 Tablespoons chopped fresh chives (10 grams)
- 4 ounces crumbled feta cheese (115 grams)
- Corn chips for serving
Equipment
- Large bowl
Instructions
Citrus Vinaigrette
- In a small bowl, whisk together the lime juice, orange juice, apple cider vinegar, honey, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- While whisking constantly, slowly drizzle in the avocado oil until the dressing is smooth and emulsified. Set aside.
Black Bean & Corn Dip
- In a big bowl, add the drained and rinsed black beans, charred corn, red onion, roasted red peppers, jalapeños, and chives. Toss with the dressing, cover, and marinate in the fridge for at least 1 hour but preferably overnight.
- Right before serving, add the crumbled feta. Serve the dip at room temperature with corn chips. Enjoy!
