Description
This fresh black bean corn and feta dip recipe is the perfect summer appetiser! It's super flavourful, easy to make and such a delicious snack with your favourite tortilla chips.
Ingredients
Scale
- 2 cobs sweet corn, shucked
- 1 x 400g can black beans, rinsed
- 1 cup/ about 3 scallions (spring onions), thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 cup white wine vinegar
- Salt + pepper, to taste
- 1/2 teaspoon garlic powder
Instructions
- In a small jar add the vinegar, oil, honey, garlic, salt and pepper. Shake and well combined.
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- For best flavour, allow the dip to marinate for 20 minutes before serving.
Notes
- This dip keeps well in the refrigerator, covered for 3 to 4 days.
- Cron options: I love raw sweet corn here, but you can also use 1 1/2 cups frozen defrosted corn or 1 can drained corn. For a smoky flavour, use grilled corn off the cob.
- Prep Time: 15 minutes
- Category: Salsa, appetizer
- Method: Chopped
- Cuisine: Mexican