Black Bean, Corn and Feta Dip is a great appetiser that is the perfect combo of sweet, zesty, salty and a little spicy! Super easy to make and a real crowd pleaser.
I love a good chips and dip and this black bean and corn dip with feta is no exception. Great to bring to a party, potluck, summer bbq or serve as a side dish. Another great party dip to try is this fresh and fruity Peach mango salsa.
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Ingredients
Making this Black Bean, Corn and Feta Dip is easy just requires a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Canned corn, or frozen corn, drained or defrosted.
- Canned black beans, drained and rinsed.
- Red onion, they add a lot of flavor and a great crunch. Can also be substituted for pickled red onion for a milder taste.
- Red bell pepper, or bell pepper of choice. They add flavor and crunch to this salsa.
- Fresh cilantro, or parsley, chopped
- Jalapeño, or chili pepper, deseeded and finely chopped. For a spicier slaps, leave the seeds in.
- Feta cheese, crumbled
- Olive oil, or other neutral tasting oil like avocado oil.
- Lime juice, ads a fresh and tangy flavor to this blacken salsa.
- Maple syrup, to balance the acidity from the lime juice.
- Garlic, and a great flavor to this fresh salsa.
- Sea salt and black pepper
See recipe card for quantities.
Instructions
Making this black bean and corn dip with feta recipe is really easy and fast. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
Step 1: In a small bowl, stir together the ingredients for the dressing and set aside.
Step 2: To a mixing bowl, add the corn, black beans, chopped red pepper, chopped cilantro, crumbled feta cheese and jalapeño.
Step 3: Pour the dressing over the vegetables.
Step 4: Gently stir everything together, carful not to break the black beans. Taste and add more salt and pepper if desired.
Cover the bowl and refrigerate for 1 hour for the flavours to enhance. Serve this black bean corn feta salsa with nacho chips and enjoy!
Hint: For a spicier salsa, mix in an extra chopped jalapeño and top with jalapeño slices.
Substitutions and Variations
- Beans – instead of black beans, you can use pinto beans or kidney beans.
- Red onion – tastes great in this corn, black bean, feta dip, but it can also be replaced with shallot or spring onion. Pickled red onion is also another great option.
- Jalapeño – instead of fresh jalapeño, use pickled ones or another fresh chilli of choice.
- Cheese – the feta cheese can be replaces with crumbled cotija cheese. For a vegan corn and black bean dip, use a vegan feta cheese alternative.
- Corn – instead of canned or frozen corn, fresh grilled corn can also be use. Perfect use if you have a leftover grilled corn on the cob.
- Spicy – this black bean and corn dip has a little jalapeño, but if you like to make it really spicy add more or some hot chili flakes to taste.
- Lime – instead of lime juice, fresh squeezed lemon juice can also be used.
- Avocado – add some fresh, chopped avocado. Goes so well with the other ingredients in this fruit salsa recipe.
For another salsa recipe, try this Black bean and corn salsa or this fresh and fruity Peach mango salsa.
Storage
Store any leftover corn, black ban and feta dip in the fridge in an airtight container for about 3-4 days. Stir it up well before serving since the dressing will sink to the bottom of the container.
I do not recommend freezing this salsa since the textures will change and it will become watery when defrosted.
Top tip
This Black bean corn feta dip can be made ahead of time for a party appetiser. Store the dip in an airtight container in the fridge until ready to serve with nacho chips. It also tasted great as a side salad for the summer bbq.
Serving suggestions
- As an easy appetiser served with tortilla chips alongside this homemade guacamole recipe. Perfect to bring to any summer party, picnic or potluck.
- Serve as a side salad alongside more fresh dishes like this Tuscan bean salad or this Vegan Mexican rice recipe.
- Serve as a topping for tacos, or as a side to this Vegetarian Mexican Lasagna.
FAQ
Yes, you can exchange the canned black beans for homemade, just make sure they are room temperature or cold when adding them to the recipe.
Yes, kidney beans or pinto beans are two great options. Use your favorite!
Yes, just replace the feta cheese with a vegan alternative for a great appetiser.
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Black Bean, Corn and Feta Dip is a great appetiser that is the perfect combo of sweet, zesty, salty and a little spicy! Super easy to make and a real crowd pleaser.
- 1 400g (14oz) canned corn or frozen corn, drained or defrosted
- 1 400g (14oz) black beans, drained and rinsed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- ¼ cup chopped cilantro or parsley
- 1 jalapeño or chili pepper, deseeded and finely chopped
- 1 cup 150g feta cheese, crumbled
- 4 tablespoon olive oil
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
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In a small bowl, stir together the ingredients for the dressing and set aside.
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To a mixing bowl, add the corn, black beans, chopped red pepper, chopped cilantro, crumbled feta cheese and jalapeño.
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Pour over the dressing and gently stir everything together, carful not to break the black beans. Taste and add more salt and pepper if desired.
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Cover the bowl and refrigerate for 1 hour for the flavours to enhance. Serve with nacho chips and enjoy!
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