Black Bean, Corn and Feta Dip
This Black Bean, Corn and Feta Dip is a quick easy salsa or salad or side dish. Do whatever you please with this dish. Serve with chips, as a side dish or top your tacos. It is fresh and perfect either way!
Servings: 6 servings
Calories: 161kcal
Ingredients
- 1 19 oz can no-salt added black beans (about 2 cups cooked)
- 1 cup frozen corn kernels
- 1 large tomato or two small Roma sized tomatoes diced
- juice of 1 lime
- 2 tablespoons olive oil
- 1 clove of garlic
- ⅓ cup finely diced red onion
- ½ cup cilantro chopped
- 1 jalapeno finely diced (remove seeds for less heat), omit if desired
- ½ cup feta cheese crumbled
- 1 teaspoon dried oregano
- salt to taste
Instructions
- Add all ingredients (except salt) to a large mixing bowl and toss well to combine. Taste for seasoning, add salt if necessary. Serve with corn chips.1 19 oz can no-salt added, 1 cup frozen corn kernels, 1 large tomato, juice of 1 lime, 2 tablespoons olive oil, 1 clove of garlic, ⅓ cup finely diced red onion, ½ cup cilantro chopped, 1 jalapeno, ½ cup feta cheese crumbled, 1 teaspoon dried oregano, salt to taste
- Salsa will keep refrigerated for about three days.
Notes
Serve with chips, as a side dish or top your tacos. It is fresh and perfect in so many ways!
Store leftovers in a sealed container and refrigerated for three to four days.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 362mg | Potassium: 319mg | Fiber: 5g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg
