Black Bean Corn & Feta Dip

Jump to Recipe Print Recipe

If you love a versatile recipe that can be made into a snack or meal, then you'll love this easy bean dip! Have it as a snack, side dish or a main meal by turning it into a Chipotle-style bowl.

black tortilla chips sitting in a bowl of black bean and corn salad

Made with canned beans, sweet corn, crumbled feta cheese, red bell pepper, green onions, fresh cilantro and dressed in an apple cider vinaigrette. The perfect combo of sweet, tangy and salty!

With summer coming to an end soon, I'm still hangin' on by making my favorite summertime recipes. This one definitely ranks high as a favorite!

Chips and dip are party staples and a must for any gathering....even if it's just a socially distant family party - whoohoo! Another week down in quarantine calls for a celebration!

So, if you're like me, lookin' for end of summer dip to go with your "another week down quarantine household celebration" or just need a delish snack to have around the house, look no further!

The best part is that it's so easy to make and takes little time. Who doesn't love that?

Jump to:

Recipe Ingredients and Instructions

Serving Suggestions

Other Summer Recipes:

Recipe Tips & FAQs

Black Bean Corn & Feta Dip

Recipe Ingredients and Instructions

Ingredients

Black Beans: one 15 oz can drained and rinsed
Corn: one 15 oz whole kernel sweet corn can drained but not rinsed....want to retain that sweetness!
Feta Cheese: 1 cup crumbled or a block of feta crumbled by hand
Red Bell Pepper: ½ cup finely diced
Green Onion: ½ cup sliced
Cilantro: ¼ cup chopped cilantro for the fresh flavor! If you aren't a cilantro fan, try parsley.

Instructions

Open the canned beans and corn. Rinse the beans before adding them to the bowl and drain the corn.
Wash and chop the bell pepper, green onions and cilantro & add to the bowl.
Add in the crumbled feta cheese.
Wisk the olive oil, apple cider vinegar and sugar until all the sugar crystals melt. Then, pour onto the bowl with all the ingredients.
Mix well, refrigerate for an hour and enjoy!

Serving Suggestions

When serving as a dip, any tortilla chip will do but the scooped type is the best to get all the delicious ingredients onto the chip. We didn't have scoops during the time of the photos, but they make all the difference!

If you're making this into a meal, Chipotle bowl style, cook rice and season it with salt, lime and cilantro. Add chicken breast, guacamole, salsa and top your bowls with extra cilantro and a lime wedge. This is one of my favorite dinners - it's so good!

Another meal option: make breakfast black bean burritos! Scramble some eggs and include the dip in the burrito for extra flavor.

Use the dip as a salad topper. I love doing this because it makes salads so easy. Just get a bowl of your favorite greens and top with the bean salad. You don't even need a dressing because the oil and vinegar in the bean and corn dip has you covered.

There's so many ways you can you use this recipe! Let me know below if you have any others!

black tortilla chip topped with black bean and corn salsa

Other Summer Recipes:

Watermelon Feta Orzo Salad - I love adding feta to recipes, and this is another one!
Red Lentil Pasta Salad - pasta salad = the ultimate summer side dish. This recipe is vegan and gluten-free.
Mediterranean Bean Salad - more beans, please!

Recipe Tips & FAQs

I don't have apple cider vinegar, can I use white vinegar?

Yes, definitely! Although, you may want to add more sugar since the apple cider vinegar is sweeter. Taste test the vinaigrette before adding to the bowl of ingredients.

I don't like cilantro! Can I use something in place of it or can I avoid it?

You can try parsley! I've never used it before, but parsley has a fresh, crisp taste that I think would go well. Otherwise, just omit the cilantro from the recipe.

How long does this last?

For optimal freshness, eat within 3 days. If it's been sitting for a while, make sure to stir the bean dip before serving to help the vinaigrette recoat the ingredients.