This black bean and corn dip leans on pantry staples and a bright, punchy Italian dressing you shake together in a jar. It’s equal parts zesty, creamy, sweet, and briny, thanks to feta, olives, and bell pepper.
Serve it with chips, spoon it over grilled chicken, or eat it straight from the bowl like I sometimes love to do!
Bright, fresh, and tossed in an easy homemade Italian dressing, this black bean dip is everything you love in a salsa. It’s perfect for cookouts, potlucks, game nights, or whenever you need a quick, crowd-pleasing side or appetizer.
ingredients
To make the bean and corn dip
- canned black beans and corn - rinse well and drain to remove excess salt and liquid.
- red onion.
- cumin.
- kalamata or black olives.
- one red, yellow or orange bell pepper - for some sweetness.
- feta cheese.
- chopped cilantro or parsley.
For making the Italian dressing
- fresh lemon juice.
- red wine vinegar.
- mustard.
- dried oregano.
- 1 clove minced garlic.
- honey.
- olive oil.
- salt and pepper to taste.
- a handful sliced fresh basil (optional).
how to make it
- Make the homemade Italian dressing: Add all the dressing ingredients to a jar, seal tightly, and shake until well combined.
- Mix the dip: In a large bowl, combine the corn, black beans, onion, olives, bell pepper, and feta.
- Add herbs: Stir in the chopped cilantro or parsley.
- Dress and chill: Pour the dressing over the dip, toss to combine, then cover and chill for at least 30 minutes.
- Serve: Enjoy it as an appetizer with tortilla chips or as a side dish.
quick tips
- Add one or two thinly sliced jalapeños if you want a little heat. Fresh or pickled; both work great.
- Taste and adjust the salt at the end, especially after the feta and olives are in as both add saltiness.
- Letting the dip chill for at least 30 minutes helps the flavors meld together.
refregeration
While this black bean salsa tastes best eaten within the first 24 hours, it can be kept in the fridge in an airtight container for 3-4 days.
freezing
I do not recommend freezing this dip.
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📖 Recipe
Black Bean Corn Feta Dip
This healthy black bean, corn, and feta dip with Italian dressing is perfect as a snack, appetizer, side dish and so much more!
Ingredients
Black Bean and Corn Dip
- 1 400 g 14oz canned corn drained and rinsed - see notes below.
- 1 400 g 14oz black beans drained and rinsed - see notes below.
- 1 small red onion chopped
- 1 teaspoon ground cumin
- ½ cup kalamata or black olives halved
- 1 red bell pepper chopped
- 1 cup or 150g feta cheese cubed
- a handful chopped cilantro or parsley (to garnish)
Italian Dressing
- ⅓ cup fresh lemon juice
- 3 Tablespoon red wine vinegar
- 1 teaspoon mustard
- ½ teaspoon dried oregano
- 1 clove garlic minced
- 1-2 teaspoon honey
- ½ cup olive oil
- ½ teaspoon kosher salt use more or less, to taste
- ½ teaspoon pepper use more or less, to taste
- a handful sliced fresh basil (optional)
Instructions
- Add the lemon juice, red wine vinegar, mustard, oregano, garlic, honey, olive oil, salt, and pepper to a jar with a lid. Close the lid tightly and shake well until fully combined. Stir in the basil if using.
- In a large bowl, combine the corn, black beans, red onion, cumin, olives, red bell pepper, cilantro or parsley, and feta cheese. Stir gently to mix, taking care not to break the beans.
- Pour the dressing over the salad, and toss everything together until evenly coated.
- Cover and chill for at least 30 minutes before serving. Serve with tortilla chips, as a side dish, or enjoy it as is.
Notes
To prevent your salad from turning out soggy, make sure to properly rinse and drain your canned beans and corn.
Nutrition
Calories: 147kcalCarbohydrates: 11gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 124mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 298IUVitamin C: 14mgCalcium: 10mgIron: 1mg
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