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A bowl of vibrant black bean corn feta dip—with red pepper and chopped herbs—sits surrounded by crisp tortilla chips on a rustic wooden surface.
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Black Bean Corn Feta Dip

Black Bean Corn Feta Dip is a fresh, crunchy cold dip made with black beans, sweet corn, salty feta, crisp peppers, jalapeño, and a bright lime dressing. It’s an easy make-ahead appetizer for summer cookouts, pool days, parties, and game day.
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Servings: 8 servings
Author: kara

Ingredients

  • 1 15 oz can black beans, rinsed and drained
  • 1 ½ cups sweet corn kernels fresh, canned, or thawed frozen
  • ½ cup crumbled feta cheese
  • ½ cup diced red bell pepper
  • ⅓ cup chopped red onion or green onion for a milder option
  • 1 –2 jalapeños seeded and finely chopped (adjust for heat)
  • ¼ cup chopped cilantro
  • Zest and juice of 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar or red wine vinegar
  • 1 teaspoon honey or sugar optional
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  • In a large bowl, combine the black beans, corn, feta, red bell pepper, onion, jalapeños, and cilantro.
  • In a small jar or bowl, whisk together the lime zest, lime juice, olive oil, vinegar, honey (if using), garlic powder, cumin, salt, and pepper.
  • Pour the dressing over the bean mixture and toss well. Taste and adjust seasoning. Cover and refrigerate for at least 1 hour.
  • Stir before serving. Serve chilled with tortilla chips, scoop-style crackers, or spooned into lettuce cups or wraps.

Notes

  • Corn: If you are using frozen, be sure that it's completely thawed and drained. You don't want it releasing additional water into the dressing.
  • Jalapeño: Use 1 jalapeño for a milder dip or 2 for more heat. Removing the seeds and membranes will keep the heat level lower.
  • Honey: The honey is optional, but a small amount helps balance the acidity of the lime and vinegar. Taste the dressing before adding it and use it if your limes are especially tart.
  • Chilling: Refrigerate the dip for at least 1 hour before serving so the dressing has time to flavor the beans and vegetables. For even more flavor, make it several hours ahead.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

Nutrition

Serving: 0.5cup | Calories: 147kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 313mg | Potassium: 292mg | Fiber: 5g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 1mg