Black Bean Corn Feta Dip

This black bean corn feta dip is a perfect appetizer or snack, packed with fresh flavors and textures. It's easy to make, healthy, delicious and suitable for any gathering or as a simple treat for yourself. Serve it with tortilla chips, pita bread, or fresh vegetables for dipping.
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Why you’ll love this recipe

  • Flavorful and nutritious. 
  • Easy to make and a perfect appetizer to bring to parties.
  • Great use of leftover corn from the bbq.
  • Easily customize the heat level based on your preferences.
  • You can eat black bean corn feta dip alone, served with chips and veggies or added to salads, wraps or bowls.

Can you make this dip ahead of time?

You absolutely should! The black bean corn feta dip is best made at least 30 minutes ahead of serving time to allow the flavors to blend together. I like making it the evening before so the beans, corn and feta can absorb the flavors. It will keep in the fridge for up to three days adding lime juice as needed if it becomes too dry.

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Can I use other types of beans?

With their high fiber content, potassium, Vitamin B and countless other heart health benefits, it’s hard to not love black beans. For the black bean corn feta dip I use low sodium black beans; I find the sweetness of the corn and the slight earthy flavor of black beans balance each other out perfectly.

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However, if black beans aren’t your favorite, or you don’t have them on hand, you can use any beans you prefer. I find pinto beans to be the most similar to black beans in most recipes. If you want to really get creative, chickpeas or red beans would make for an interesting and flavorful dip. 

What kind of corn is best?

The corn you use is entirely dependent on how you want the black bean corn feta dip to taste. I love using charred bbq corn on the cob leftovers because it gives the dip that charred smokey bbq flavor you can’t get anywhere else. For those that don’t have the time to bbq or prefer a more traditional sweet corn taste, corn on the cob cooked over the stove, frozen corn and canned corn are great alternatives to achieve a lighter flavor profile. 

Let’s talk cheese.

The black bean corn feta dip calls for feta cheese as those three ingredients are a tried and true trio. The feta is creamy and light enough to not overpower but flavorful enough that it is distinct in the dish. 

While it would significantly change the flavor of the dip, there are so many cheeses that would be delicious to substitute. Goat cheese, ricotta and even cottage cheese would make for a unique and interesting interpretation. If you try any of these, leave a comment and let me know how it turned out!

Can I make this dairy free?

The feta cheese makes the black bean corn feta dip not suitable for those wanting dairy free. However, simply omitting the cheese altogether or adding a dairy free feta, like violife, makes this totally dairy free and just as delicious. 

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Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Black Bean Corn Feta Dip.

Black Beans: this recipe calls for 1 can of black beans. I use low sodium. You can substitute with any bean you prefer. 

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: I prefer feta but can be substituted with a different cheese for a different flavor. 

Jalapeño: omit for less spicy or leave the seeds in for extra hot.

Herbs and Spices: cumin, onion, cilantro, chili powder boost the flavor of black beans so I recommend adding them all. 

Lime: if dip dries out in the fridge overnight, add more the next morning. 

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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: Prep 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 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.

Step 4: Create and add dressing

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.

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.

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What to serve with this black bean corn feta dip

Serve black bean corn feta dip with your choice of dippers such as tortilla chips, pita bread, or fresh vegetables like carrot sticks, celery, or bell pepper strips. If I have leftover avocado I toss it in there and use it as a dip to my air fryer mini tacos

Serving Size Notes

This recipe makes approximately 77g with a total of 10 servings at 73 g each.

If you like this recipe be sure to check out some of our other dips!

Black Bean Corn Feta Dip

This black bean corn feta dip is a perfect appetizer or snack, packed with fresh flavors and textures. It's easy to make, healthy, delicious and suitable for any gathering or as a simple treat for yourself. Serve it with tortilla chips, pita bread, or fresh vegetables for dipping.
5 from 1 vote
Prep Time 10 minutes
Course Appetizer, Side Dish, Snack
Servings 10 servings
Calories 99 kcal

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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

  • Any corn variation will work – for a smokey flavor, use charred bbq corn on the cob.
  • If the dip dries out overnight, add lemon juice before serving.
  • Customize the heat level by adding jalapeño seeds or omitting jalapeño all together.
  • Serve with chips, pita, veggies or with a spoon and dig in! 

Nutrition

Serving: 73gCalories: 99kcalCarbohydrates: 11gProtein: 5gFat: 3gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 225mgPotassium: 251mgFiber: 3gSugar: 1g
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One Comment

  1. 5 stars
    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.

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