Easy Black Bean Corn Feta Dip
This black bean corn feta dip is nutritious, refreshing and light. Made with sweet corn, tangy feta cheese, wholesome black beans and fresh herbs, this flavorful dip is one of my favorites for parties and summer gatherings.
The creamy base of the feta cheese is the star of the show and the pop of the corn adds texture to this easy appetizer. Be sure to let it sit in the fridge to allow the flavors to develop; patience is key!
Serve it with tortilla chips, pita bread, or fresh vegetables for scooping. For a complete backyard bbq spread, make it with dill pickle pasta salad, grilled teriyaki chicken and a non alcoholic Moscow mule.
Why you’ll love this recipe
- 5g of protein and only 100 calories per serving.
- Simple ingredients.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for corn and black bean dip.
- Black Beans: can use pinto beans, back eyed-peas or white beans.
- Corn: for a smokey, charred flavor, opt for charred bbq corn on the cob. For a lighter flavor, choose canned, frozen or boiled corn on the cob.
- Feta Cheese: or goat cheese or mozzarella balls.
- Jalapeño: omit for less spicy or leave the seeds in for extra hot.
- Lime: fresh lime juice is best. You can also make this with fresh lemon juice, but I prefer the tangy lime for this one.
Variations
- Add chopped avocado for creaminess.
- Top with green onions.
- Mix in store-bought Italian dressing for a little extra zing.
Dietary Modifications
- This recipe is gluten-free, as is.
- To make dairy-free, omit the feta or add your favorite non-day alternative.
How to make black bean corn feta dip
Step 1: prep
Drain and rinse the black beans and corn, finely dice the red onion, chop the cilantro, remove seeds and dice the jalapeño (if using).
Step 2: char the corn
If you want to use BBQ charred corn, grill it on the bbq. Then, using a sharp knife, cut along the side of the cob to release the corn. Use approximately 3 corn on the cob or 1 ½ cups.
Step 3: combine
In a large bowl, combine the black beans, corn, crumbled feta cheese, red onion, cilantro and jalapeño (if using). Gently mix the ingredients to evenly distribute them.
Step 4: add the dressing
In a separate bowl or glass measuring cup, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the dressing.
Pour the dressing over the corn and black bean mixture. Gently toss everything together to ensure all ingredients are well coated with the dressing.
Step 5: taste and chill
Taste the dip and adjust the seasoning as needed. If you prefer a spicier dip, you can add more jalapeño or a pinch of cayenne pepper.
Let the dip chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended for the best flavor. Give it a good stir before serving.
Expert Tip!
Letting your dip sit in the fridge for a couple of hours will really help the flavors develop. The longer the better!
Recipe FAQs
Serve this dip with your choice of dippers such as tortilla chips, pita bread, or fresh vegetables like carrot sticks, celery, or red bell peppers.
Store leftovers in an airtight container in the fridge for up to 3 days. If it dries up, add a splash of lime or lemon juice.
Check out some of our other dips!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Black Bean Corn Feta Dip
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Black Bean Corn Feta Dip
Ingredients
- 1 can black beans drained and rinsed 15 oz.
- 1 can corn drained and rinsed 15 oz. or 1.5 cups fresh or frozen corn, thawed
- 1/2 cup fat free feta cheese 3 oz
- 1/2 small red onion diced 100g
- 1/2 cup fresh cilantro thinly diced
- 1/2 large jalapeno chopped, seeds removed (optional)
- 1 lime juiced
- 2 Tbsp olive oil
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- salt and pepper to taste
Instructions
- Drain and rinse the black beans and corn, finely dice the red onion, chop the cilantro, remove seeds and dice the jalapeño (if using).
- If you want to use BBQ charred corn, grill it on the bbq. Then, using a sharp knife, cut along side of the cob to release the corn. Use approximtaltey 3 corn on the cob or 1 ½ cups.
- In a large mixing bowl, combine the black beans, corn, crumbled feta cheese, red onion, cilantro and jalapeño (if using). Gently mix the ingredients to evenly distribute them.
- In a small bowl or a glass measuring cup, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the dressing.
- Pour the dressing over the black bean and corn mixture. Gently toss everything together to ensure all ingredients are well coated with the dressing.
- Taste the dip and adjust the seasoning as needed. If you prefer a spicier dip, you can add more jalapeño or a pinch of cayenne pepper.
- Let the dip chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended for the best flavor.
Notes
- I highly suggest chilling for at least an hour or overnight. I like overnight because it develops the best flavor. If it dries out, add a touch more olive oil.
- Nutritional information is an estimate and will vary with substitutions.
So good!! It’s light, tasty, and filling. We took it to snack on at a waterpark resort and it was perfect! My husband and I devoured the whole thing in 3 days! Definitely going to be a staple for vacations, potlucks, parties, etc.