Happy Wednesday, friends! With Memorial Day weekend coming up in just a few short days, we are revisiting one of our most popular blog posts - the Black Bean, Corn & Feta Dip. My dear friend Courtney Wright of Savor Style introduced this delicious dip to me years ago and has been my go-to snack for summer gatherings. It comes together in minutes, and is always a huge hit. We went ahead and doubled the recipe for you, but be prepared - it disappears quickly, no matter how much you make!
BLACK BEAN, CORN & FETA DIP
- 2 cans black beans, drained and rinsed
- 2 cans white shoepeg corn, drained
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1 bunch green onions, chopped
- 8 oz feta, crumbled
- Coarse black pepper, to taste
Mix ingredients in a large bowl and refrigerate for a couple of hours. Feel free to add more sugar or vinegar, depending on how sweet or tart you want the dip to be. We always start off a little conservative, then add more if it's needed - it's best to wait until after it has chilled a few hours before deciding to add more, as the flavors will develop as it sits. Serve with tortilla chips, and enjoy!
SUSAN’S SUMMER SALSA RECIPE
- 2 cans Del Monte stewed tomatoes (original recipe)
- Handful of cilantro (no need to chop ahead)
- Juice from half a lime
- 2 jalapenos, seeded and rough chopped
- 1/2 tsp cumin
- Salt and pepper, to taste
Combine ingredients in a blender in this order: cilantro, tomatoes, jalapenos, spices and lime juice. Pulse together until you get the desired consistency.
We love to serve this up in one of our large wavy bowls, with another large one on hand for our favorite chips. What is your go-to appetizer for summer entertaining? Let us know in the comments, and don't forget to try out the dip, then tag us in your posts!
Have a great Memorial Day Weekend!