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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.
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.
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.
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.
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!
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.
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.
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.
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.
This recipe makes approximately 77g with a total of 10 servings at 73 g each.
“ohsnapmacros Black Bean Corn Feta Dip”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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