If you love a versatile recipe that can be made into a snack or meal, then you’ll love this Black Bean Corn & Feta Dip! We love having this as a snack, side dish or main meal by turning it into a Chipotle-style bowl.
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 staple 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?
Recipe Ingredients and Instructions
- 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: 1/2 cup finely diced
- Green Onion: 1/2 cup sliced
- Cilantro: 1/4 cup chopped cilantro for the fresh flavor! If you aren’t a cilantro fan, try parsley.
- Prep the canned goods and add both in a bowl with the crumbled feta cheese.
- Wash and chop the bell pepper, green onions and cilantro & add to the bowl.
- Wisk the olive oil, apple cider vinegar and sugar until all the sugar crystals melt. Then, pour into the other ingredients.
- Mix well, refrigerate for an hour and enjoy!
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!
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
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.
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.
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.
Black Bean Corn & Feta Dip
- 1 15oz can of black beans rinsed and drained
- 1 15oz can sweet whole kernel corn drained
- 1 cup crumbled feta cheese
- 1/2 cup red pepper diced
- 1/2 cup green onions chopped
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 tablespoon sugar
- Add drained and rinsed black beans and drained corn into a bowl with the crumbled feta cheese.
- Chop the bell pepper, green onions and cilantro & add to the bowl.
- Wisk the apple cider vinegar, olive oil and sugar until all the sugar crystals melt. Pour over the bowl and mix well.
- Refrigerate for an hour and enjoy!
- You can use white vinegar as a substitute for apple cider vinegar. However, you may need to add more sugar since the white vinegar isn’t as sweet as the apple cider vinegar. After you make the vinaigrette, taste test to check!
- If the bean dip has been sitting out for a while, give it a good stir to get the vinaigrette mixed in well before serving.
- If you don’t like cilantro, parsley is another option.
If you ever make a recipe, tag me on Instagram @monicanedeff.rdn I love seeing your creations and sharing them with the community! Please comment and give this recipe a star rating if you’ve made it as it greatly helps support this blog and my small biz, thank you!