Easy Black Bean and Corn Dip with Feta
This black bean and corn dip is one of my favorite summer apps! It has charred corn, creamy black beans, smoky roasted peppers, crumbled feta, and a citrusy vinaigrette. Not only is this dip make-ahead, but it gets better the longer it sits! Enjoy the dip with corn chips and a cold beer, it's amazing!
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!
Notes
You can use canned, frozen & thawed, or fresh charred corn. I've used all 3 and they all taste great! Just make sure to drain off any liquid so it doesn't make the dip watery.
To mellow out the raw onion taste, soak the onions in cold water for about 10-15 minutes. Drain, shake out as much water as possible, and add them to the dip.
For a milder dip, remove the seeds from the jalapeños. If you like spice, keep the seeds in.
Don't skip the marinating step! The dip gets better as it sits, so it needs at least 1-2 hours, but I like to make it the night before.
This recipe is not set in stone, so you can customize it depending on your tastes or the ingredients you already have on hand. Feel free to swap the roasted red peppers with tomatoes, the chives with cilantro, use pickled jalapeños, etc.
Serving: 1serving, Calories: 168kcal, Carbohydrates: 20g, Protein: 7g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 7.5mg, Sodium: 559mg, Potassium: 265mg, Fiber: 4.5g, Sugar: 4.5g, Calcium: 70mg, Iron: 0.4mg
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