Monday, January 11, 2016

Corn and Black Bean Dip

Today I'm wrapping up the recipes from our Mexican-Style New Year's Eve dinner with the recipe for corn and black bean salad...although, this is really a dip!

Corn and Black Bean Salad

2 cans corn, drained
2 cans black beans, drained and rinsed
1 green bell pepper, finely chopped
1 (8 oz) package feta cheese
1 cup canola oil
1 cup apple cider vinegar
1 cup sugar
salt and pepper to taste

Add corn, black beans and bell pepper to a large bowl. Mix oil, vinegar, sugar, salt and pepper in a large mason jar. Screw on lid and shake well until sugar is completely dissolved. Begin by adding about half of the dressing to the corn mixture. We like ours pretty wet, so we usually add all of it, but you can add it to taste. Once you have it dressed, add feta cheese and stir in gently to keep from breaking it all up. This is better the longer it sits, so make it at least a few hours before and let it sit in the fridge. It's even better the next day! Serve with corn chips or Frito Scoops.  

Granted it's not the prettiest dip in the world. You could use red bell pepper to add a little color. And I should have taken a picture of it before we ate it down and the bowl got messy! But truth be told, as soon as Allison put it on the counter and uncovered it, we hit it pretty hard!

If you choose not to add as much dressing, it would make a nice side "salad".


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