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Easy Black Bean and Corn Dip with Feta Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Easy Black Bean and Corn Dip with Feta is a vibrant, flavorful appetizer perfect for parties or casual gatherings. Featuring a tangy citrus vinaigrette packed with fresh lime and orange juice, spices, and avocado oil, it beautifully complements the hearty black beans, sweet charred corn, and a kick of jalapeño. Topped with creamy crumbled feta and served with crunchy corn chips, this dip is both refreshing and satisfying, ready in just over an hour with minimal hands-on time.

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)
  • Freshly cracked black pepper (to taste)
  • 1/4 cup avocado oil (60 milliliters)

Dip Ingredients

  • 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)

Instructions

  1. Make the 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 freshly cracked black pepper until the mixture is smooth and well combined.
  2. Emulsify the Dressing: While whisking constantly, slowly drizzle in the avocado oil to the citrus and spice mixture to create a smooth, emulsified dressing. Set this vinaigrette aside.
  3. Prepare the Dip Base: In a large mixing bowl, combine the drained and rinsed black beans, charred corn, finely diced red onion, diced roasted red peppers, finely diced jalapeños, and chopped fresh chives. Toss all ingredients together to distribute evenly.
  4. Toss with Dressing and Marinate: Pour the prepared citrus vinaigrette over the bean and vegetable mixture. Stir to coat everything thoroughly. Cover the bowl and refrigerate the dip for at least 1 hour, preferably overnight, to allow flavors to meld.
  5. Add Feta and Serve: Just before serving, gently fold in the crumbled feta cheese. Serve the dip at room temperature with corn chips for scooping. Enjoy this fresh and zesty appetizer!

Notes

  • For best flavor, marinate the dip overnight to let the spices and citrus vinaigrette fully infuse the beans and vegetables.
  • If you prefer less heat, reduce the amount of jalapeños or remove the seeds before dicing.
  • This dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • Char the corn by grilling or roasting it until slightly blackened to enhance its smoky sweetness.
  • Use gluten-free corn chips to keep the dish gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/easy-black-bean-and-corn-dip-with-feta-recipe/