Perfect to prepare ahead of time to have a healthy snack around the house, or a refreshing change to your “same old, same old” dip that you serve at events and parties.
One bite and you will want to have this recipe memorized!
This dip combines canned ingredients with fresh and readily available vegetables found in every grocery store. It is best when it is made ahead of serving because the “dressing” marinates with the flavors of the veggies over time. I typically make this anywhere from 1-2 hours before serving OR up to the night before. This dip will still be good to eat for several more days, but I would be shocked your delicious leftovers survive that long!
What You Need
Most of the ingredients need to be chopped, so a good, sharp chef knife and a cutting board are a must. In addition to that, a small colander or mesh sifter to rinse and drain the black beans and corn. This mesh strainer is probably one of my most used tools in the kitchen. Oftentimes, you do not need the bulk of a large colander to get the job done.
Other items needed include: a whisk for blending the dressing and a mixing bowl with lid. This allows for easily combining the ingredients, as well as avoiding spillage from the ‘fridge to the counter OR when traveling to an event.
To be the “hostess with the mostest,” consider using a more aesthetically pleasing bowl like this one, to show off the beautiful dip you are serving to guests.
Black Bean and Corn Dip
- 2 cans white shoe peg corn drained, rinsed
- 1 can black beans drained, rinsed
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 pint cherry tomatoes halved
- 2 whole green onions – both white & green parts sliced
- 4 oz feta cheese
- 1 bag Tostito's Multigrain Scoops
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup sugar
- 4 packets Truvia in the Raw (substitute for sugar)
- Drain and rinse corn and black beans.
- Dice green bell pepper and yellow bell pepper; slice whole green onions; halve cherry tomatoes.
- Whisk together vinegar, olive oil, and sugar (or sugar substitute).
- Combine all vegetables and feta in a bowl.
- Pour over dressing and stir.
- Cover and refrigerate at least one hour, up to the night before serving.
Need more LittleBitBusy and delectable vegetarian recipes? Check out the recipe for my Italian Roasted Veggies and Quinoa.