Black Bean Feta Corn Dip

This Black Bean Feta Corn Dip comes together in just a few minutes using ingredients available all year round. Salty feta, sweet corn, and black beans are tossed in a tangy lime dressing.

Invite a few friends over and pair this with an unlimited supply of tortilla chips and spicy jalapeño mango margaritas for, dare I say, "Girl Dinner"?

Appetizer, side dish, salad or salsa?

Why not all of the above!

We originally developed this recipe because we were looking for something new to add into our appetizer rotation. It's bright and nutritious, but made with pantry staples so it can be whipped up year round.

It's perfect served with tortilla chips as an easy appetizer, but we also realized that it makes for a great topper for a protein, or even as a standalone salad! Try it over chicken breasts, salmon, or pork tenderloin.

It would also work well in a bowl (sub out the plain beans in our chicken burrito bowls), or used as a taco topping (with our crispy potato tacos). Double the dressing and add in additional veggies like diced bell pepper, avocado, or tomato for different variations.

Key Ingredients Needed for Black Bean Feta Corn Dip

• Black Beans: We really like the flavor and texture of black beans in this dip, but you could substitute for another firm bean (chickpeas, great northern, etc.) in your pantry in a pinch.
• Cilantro: The cilantro pairs particularly well with lime juice, corn and feta, but if you're not a fan, you can leave it out or try parsley instead. If you use parsley, stick to 1-2 tablespoons.
• Freshly squeezed lime juice: Your citrus juice should ALWAYS be freshly squeezed for peak fresh flavor. The lime juice adds a much needed tang to the vinaigrette.
• Corn: Frozen corn makes this a versatile, year-round recipe, but of course fresh is best if it's available!
• Pickled jalapeño: This is technically optional, and you could use fresh instead, but the it adds a little tanginess and heat that really makes a big difference.

How to Make Black Bean Feta Corn Dip

1. Whisk together the dressing ingredients and set aside.
2. Heat oil in a skillet over medium heat. Add in the corn and a pinch of salt and cook, while stirring, for 5-6 minutes.  If the corn begins to brown, turn the heat down.  Remove from the stovetop and transfer to a medium-sized mixing bowl to cool.

3. Once the corn has cooled, add in the beans, feta, green onion, cilantro and the dressing. Toss until well coated. Serve right away, or for maximum flavor, cover and refrigerate for a few hours before serving.

Top Tips from the CK Test Kitchen!

• If using fresh beans instead of canned, use 1 ¼ cups cooked.
• The key to a good dip that won't fall off of your tortilla chips is small, uniform sizes. Cut your green onions about the same size as the corn and beans. If you add additional veggies, make sure to dice them to a similar size.
• For maximum flavor, make this dip ahead of time and let it sit in the fridge for a few hours so the flavors meld together.

More Dip Recipes You'll Love

We can't wait for you to make this black bean feta corn dip in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

📖 Recipe

Sarah Benson

Black Bean Feta Corn Dip

5 from 4 votes

This Black Bean Feta Corn Dip comes together in just a few minutes using ingredients available all year round. Salty feta, sweet corn, and black beans are tossed in a tangy lime dressing. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 -8 servings

Course: Appetizers

Cuisine: American, Mexican

Calories: 263

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the salad:

• 1 15 oz can black beans drained and rinsed
• 1 ½ cups frozen sweet corn
• ⅓ cup finely chopped green onion
• 3 tablespoons finely chopped fresh cilantro
• 3-4 tablespoons mild pickled jalapeño finely chopped
• ⅔ cup crumbled feta cheese

For the dressing:

• ⅓ cup avocado oil or olive oil
• 1 ½ tablespoon freshly squeezed lime juice
• ½ teaspoon honey
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder

Method

 

1. Whisk together the dressing ingredients and set aside.
2. Heat oil in a skillet over medium heat. Add in the corn and a pinch of salt and cook, while stirring, for 5-6 minutes.  If the corn begins to brown, turn the heat down.  Remove from the stovetop and transfer to a medium-sized mixing bowl to cool.
3. Once the corn has cooled, add in the beans, feta, green onion, cilantro, pickled jalapeño and the dressing. Toss until well coated. Serve right away, or for maximum flavor, cover and refrigerate for a few hours before serving.

Notes

Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 5 days (but keep in mind that it will taste best within 48 hours).

Try adding in: ½ cup finely diced red bell pepper, 1 small diced avocado and/or 2 chopped roma tomatoes. If you add any (or all) of these, you may want to increase the dressing quantities by 1.2-2x. 

If you use fresh corn kernels, cook for 1-2 additional minutes.

Nutrition

Calories: 263kcalCarbohydrates: 23gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 759mgPotassium: 361mgFiber: 6gSugar: 3gVitamin A: 330IUVitamin C: 7mgCalcium: 116mgIron: 2mg

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