Description
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.
Ingredients
Units
Scale
For the salad:
- 1 15 oz can black beans, drained and rinsed
- 1 1/2 cups frozen sweet corn
- 1/3 cup finely chopped green onion
- 3 tablespoons finely chopped fresh cilantro
- 3-4 tablespoons mild pickled jalapeño, finely chopped
- 2/3 cup crumbled feta cheese
For the dressing:
- 1/3 cup avocado oil or olive oil
- 1 1/2 tbsp freshly squeezed lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
Instructions
- Whisk together the dressing ingredients and set aside.
- 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.
- 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: 1/2 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 253
- Sugar: 3.9 g
- Sodium: 605.6 mg
- Fat: 16.4 g
- Carbohydrates: 20.6 g
- Fiber: 5.8 g
- Protein: 8 g