This simple black bean corn feta dip is the ultimate no-cook appetizer. Hearty black beans with sweet corn, fresh tomatoes, and tangy feta cheese give it body, while the fresh lime juice, cilantro, and jalapeno add a vibrant, flavorful kick. It reminds me of Mexican sweet corn or a black bean and corn salsa, but that tangy feta cheese really takes it over the top. It’s the perfect summer appetizer for all your BBQs and parties! {Gluten-free & Vegetarian}
Elysia’s Recipe Recap
Texture: Lots of different textures in every bite
Taste: A little sweet with a kick of spice and tangy, herby freshness
Ease: Seriously easy. You just need a few simple ingredients and can mix it all together in minutes!
Nutritional Benefits: The canned beans offer plant-based protein and fiber, especially when paired with corn and veggies, which makes it super satisfying. Unlike creamy dips, it’s also naturally lower in fat and calories.
Recommended? Absolutely. It’s like a healthy corn and black bean salsa… but with feta. So good!
If you love the flavors in this recipe, you’ll also enjoy this Grilled Corn Avocado Salad and Mixed Bean Salad too!
Key Ingredients
- Tomatoes: I tend to like using Roma tomatoes since they’re a firmer tomato and better hold their shape in this salsa. You can sub in whatever tomatoes you have on hand though.
- Low sodium black beans: You can either use canned beans or cook them from dry. I find canned beans to be easier, but be sure to rinse and drain them thoroughly.
- Corn kernels: Fresh corn is great, but canned or frozen keeps it quick and mess-free.
- Crumbled feta cheese: Adds a creamy, salty flavor that really brings everything together. Feel free to use flavored feta or even substitute vegan feta, if you’d like.
- Additional ingredients: To round out the flavors and textures, add fresh lime juice, fresh cilantro, and some jalapenos.
How to Make Black Bean Corn and Feta Dip
- In a large bowl, combine black beans, corn, feta, diced tomatoes, diced red onion, sliced green onion, chopped cilantro, and diced jalapeno pepper. .
- Add lime juice and season with salt and pepper, to taste. Toss to combine.
- For the best flavor, cover and store overnight in the refrigerator. If needed, the dip can be served right away or chilled until ready to serve.
- Serve as a dip with crunchy tortilla chips or along with your favorite proteins (i.e. grilled chicken, salmon), tacos, salads, burrito bowls, etc.
Scroll to the recipe card below for the full printable recipe!
Storage Guidelines
The flavors really come out as the dip sits in the fridge. Store it in an airtight container in the fridge for 3-4 days. I find the textures tend to be the best within the first day or two, though. Give it a good stir before serving to coat each bite with the lime juice.
Serving Suggestions
The Mexican-inspired flavors in this feta black bean dip really go well with almost anything. It’s one of my favorite appetizers for summer gatherings, like BBQs, picnics, and potlucks. Serve it as an app with your usual hot dogs and burgers, or make it as an easy appetizer or side for your next Taco Night.
It even makes a nice side dish with these Mexican Chicken Fajitas, adding more fiber and veggies to go with all the chicken and peppers.
Recipe Variations
- Adapt the heat: If you’re not into spicy flavors, replace the jalapeno with red bell pepper. Likewise, you can make it hotter by adding more peppers, red pepper flakes, and a dash or two of hot sauce.
- Change the beans: Black beans are a great option, especially paired with corn, but you can also try pinto beans or black-eyed peas.
- Change the cheese: You don’t have to add the cheese if you don’t want to! Or, you can try substituting crumbled goat cheese for a similar but slightly different flavor.
- Make it vegan: Use vegan feta cheese instead.
More Healthy Dip Recipes
- Cottage Cheese Queso Dip Recipe
- Pico De Gallo with Garlic
- Easy Taco Dip Recipe with Ground Beef
- Spicy Roasted Garlic Hummus
- Guacamole Recipe {No Tomatoes}
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Black Bean, Corn, and Feta Dip Recipe
Ingredients
- 2 cups low sodium black beans (canned or cooked from dry)
- 2 cups corn kernels (canned or thawed from frozen)
- 2 cups seeded and diced roma tomatoes (about 4 Roma tomatoes)
- 3/4 cups crumbled feta cheese
- 1/2 cup diced red onion
- 1/4 cup thinly sliced green onion
- 1 jalapeno pepper, seeded and finely diced
- 2 tablespoons fresh lime juice, plus more to taste
- salt and pepper, to taste (I added 1/2 teaspoon of salt and 1/4 teaspoon pepper)
Instructions
- In a large bowl, combine black beans, corn, feta, diced tomatoes, diced red onion, sliced green onion, chopped cilantro, and diced jalapeno pepper.
- Add lime juice and season with salt and pepper, to taste. Toss to combine.
- For the best flavor, cover and store overnight in the refrigerator. If needed, the dip can be served right away or chilled until ready to serve.
- Serve as a dip with crunchy tortilla chips or along with your favorite proteins (i.e. grilled chicken, salmon), tacos, salads, burrito bowls, etc.
This turned out so good and it’s such a pretty dish to. It is so much better than just salsa. I am going to experiment with it to see just what all I can use it for. Thanks for the recipe.
I’m so happy you loved it Brenda! It’s definitely vibrant and so versatile! I hope you find lots of new ways to put it to use :) I appreciate the kind rating and review!