How to Make the Best Black Bean, Corn & Feta Dip
This yummy black bean, corn & feta dip is the perfect summer appetizer~fresh, flavorful, and make ahead/refrigerate easy!!
With July 4th just around the corner, I thought I would share my favorite summer appetizer~this black bean, corn & feta dip. Even though this dip is delicious year round, it is especially suited to summer for several reasons.
First, it is a “no cooking” appetizer that won’t heat up the kitchen. Second, it is easy to make at home and transport to the beach, lake or party destination. Third, it is vinegar based and can stay at room temp (safely) far longer than dips that contain mayo.
This dip is not the same as Cowboy Caviar.
I’ve been asked before if this dip is the same things as Cowboy Caviar or Texas Caviar. Although I can understand the question, the answer is~no, not really. This dip uses black beans (cowboy caviar uses black eyed peas). This dip also contains feta cheese, which is not an ingredient in cowboy caviar.
Tips for Making Black Bean, Corn & Feta Dip for a Party
- Rinse and drain the black beans. The black liquid isn’t aesthetically pleasing.
- Use white shoe peg corn. It is prettier and tastier than the whole kernel yellow corn.
- Use good feta. Athenos, Boar’s Head, and President’s are all Cook’s Illustrated taste test recommendations.
- Serve with corn chips (scoops). They are literally perfect with this dip.
- Don’t skip the green onions and cilantro; they make this fresher and yummier.
- Corn chips (the large scoops) are SO good with this; tortilla chips also work.
Tips for making the vinaigrette for this black bean, feta & corn dip.
This vinaigrette makes a large amount, so I always add small amounts at a time and stop when ingredients are just lightly coated and taste just right. I don’t like dressing pooled in the bottom of the bowl, but this is a “sturdy” dip that won’t wilt if you choose to add it all.
- Equal parts oil, vinegar and sugar are common; I have decreased the sugar with good results, but if you prefer a hint of sweetness, stick with equal proportions.
- The vinaigrette is much better if whisked in a food processor or blender to emulsify.
- Apple cider vinegar is best, but white vinegar will work in a pinch.
- I usually do 1/2 EVOO and 1/2 vegetable blend; use your favorite combo.
I love serving this dip in white melamine, and my favorite is the Beatrix Ball Havana collection. I think I have every piece; it is wonderful. It looks like real stoneware. I just bought the platter/bowl combo that can be used as a cake stand or a chip and dip. I’ll be using it to make this black bean dip for July 4th. You can find some of my Beatrix Ball faves below.
Make Ahead: This dip is best if made several hours or a day before serving, as it needs a bit of time to chill and for the flavors to blend. Store in an airtight container in the fridge until ready to serve. Be careful not to over stir the dip; this will make it look “messy.”
Try this yummy dip with any of my favorite recipes for a summer cookout. If you make it, please let me hear how you like it (and how you tweaked it, if applicable). I try to reply quickly to everyone who posts a comment!
And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home and your loved ones.
As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day.
The Best Black Bean, Corn & Feta Dip
This fresh and delicious appetizer is always a crowd pleaser!
- 3 cans black beans, rinsed & drained
- 3 cans white shoe peg corn, drained
- 1 bunch scallions, sliced thinly
- 1 TB fresh cilantro, chopped finely
- 8 ounce feta, crumbled (or more to taste)
- 3/4 cup sugar
- 3/4 cup apple cider vinegar
- 3/4 cup oil (EVOO or vegetable)
- garlic powder to taste
- Blend oil, vinegar, sugar and garlic powder until emulsified into a vinaigrette.
- Put black beans, corn, scallions, feta, & cilantro in large bowl.
- Pour small amounts of dressing over and stir; *stop when dip is lighlty coated but not drenched.
- Chill until serving time. Serve with tortilla chips or Fritos scoops.
The vinaigrette is a larger amount than you'll likely need for the recipe. Save for later. If you use it all, it will be too soggy.
Nutrition InformationYield 20 Serving Size 4 oz
Amount Per Serving Calories 171Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 10mgSodium 105mgCarbohydrates 13gFiber 2gSugar 6gProtein 4g
Hi Terri! I have kept it for 4 days! I think it is best on day 2-3 but still safe at 4 or 5. With the scoops and a small crowd, you may not have much left!!!!
This is a VERY favorite dip – so glad it makes such a large serving because it gets eaten up-especially with Frito Scoops!
How long do you think it will keep?
Beth, I am so glad to hear how you tweak this recipe! I am definitely going to try the pasta salad version!! Thanks so much for sharing!!! XoXo
My family has been making this for years.
Definitely a fav!
We use only Veg oil and use all the liquid, let sit overnight if possible for best flavor:)
Wanted to share how great it is for pasta salad
Poor/mix with a box of your favorite cooked pasta
Hey there,Teresa! I can’t believe I never thought of limes; this dish is perfectly suited for fresh citrus. I’m going to edit the recipe and add this suggestion. Thank you for sharing your savvy with us!!! XoXoXo
I also squeeze fresh lime juice in to taste-it takes the freshness up a whole other level!!! Also, If you are serving to guests who don’t like cilantro (bless their hearts) you can leave it out of the dip and the limes make up for it!!!
I love this dip, too! You are more than welcome! What a great recipe and great cookbook!
My cookbook is currently packed and I needed the dressing ratios. This dip is the best! Thank you for the JLT shoutout!