- VE
- GF
- LC
Citrusy Black Bean and Corn Dip with Feta
Say hello to my favorite appetizer of the summer! This black bean and corn dip is loaded with smoky roasted peppers, crumbled feta, hot jalapeños, and a citrusy vinaigrette for a fresh, crunchy, and flavorful app. And since it gets better over time, it’s the perfect make-ahead situation. All you need is this dip, cold beer, and a sunny patio, and you have summer in the bag!
Citrusy Black Bean and Corn Dip with Feta
By
Sunday TableIngredients
Citrus Vinaigrette
Black Bean Corn Dip
Instructions
Citrus vinaigrette
- Step 1
In a small bowl, whisk together the lime juice, orange juice, apple cider vinegar, honey, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- Step 2
While whisking constantly, slowly drizzle in the avocado oil until the dressing is smooth and emulsified. Set aside.
Black Bean Corn Dip
- Step 3
In a big bowl, add the drained and rinsed black beans, charred corn, red onion, roasted red peppers, jalapeños, and chives. Toss with the dressing, cover, and marinate in the fridge for at least 1 hour but preferably overnight.
- Step 4
Right before serving, add the crumbled feta. Serve the dip at room temperature with corn chips. Enjoy!
Tips & Tricks
Per serving
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