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!

Author: Sunday Table

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 8 servings

Calories: 310 kcal per serving

Ingredients

2 tablespoons - fresh lime juice
2 tablespoons - fresh orange juice
2 tablespoons - apple cider vinegar
2 teaspoons - honey
2 teaspoons - minced garlic
1 tsp - chili powder
½ tsp - cumin
½ tsp - smoked paprika
¼ tsp - Kosher salt
black pepper
¼ cup - avocado oil
15 ounces - can of black beans
1 ½ cups - charred corn
½ cup - finely diced red onion
½ cup - diced roasted red peppers
¼ cup - finely diced jalapeños
2 tablespoons - chopped fresh chives
4 ounces - crumbled feta cheese
Corn chips

Instructions

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.
While whisking constantly, slowly drizzle in the avocado oil until the dressing is smooth and emulsified. Set aside.
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.
Right before serving, add the crumbled feta. Serve the dip at room temperature with corn chips. Enjoy!

Nutrition