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, and 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 all 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.”
If you try this yummy dip, please let me hear how you like it (and how you tweaked it, if applicable). As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day.
- 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.
Serving Size4 oz
Amount Per Serving Calories 171 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 10mg Sodium 105mg Carbohydrates 13g Fiber 2g Sugar 6g Protein 4g