Red Pepper & Feta Black Bean Dip

Allow me to introduce you to a dip that you can’t stop eating — but it’s so good for you that it’s okay!¬† It’s also super easy to make and only requires a handful of ingredients.

This scrumptious recipe was given to me by Libby, after I ate half the bowl of it at her house and refused to leave till I had the recipe in hand. (That might be a slight exaggeration…. but seriously, it is soooo good!).

This yummy, fiber-full, colorful dip would be a great addition to your Super Bowl party menu! It’s also perfect as an appetizer before a meal when you have guests… or when (like me this week) you simply feel like eating it as an evening snack.

 

Red Pepper & Feta Black Bean Dip

1 can corn (or 1-2 cups frozen corn, thawed)

1 can black beans, rinsed

1 red pepper, chopped

 

Combine vegetables in a bowl; set aside.

 

 

For dressing, combine the following in a saucepan:

1/4 cup oil

1/4 cup sugar

1/4 cup balsamic vinegar

 

Bring to a boil until the sugar dissolves.

 

Pour over the veggies in the bowl.

 

When cool, add 1 cup feta cheese …..

 

 

Mmmmmm!!!!!

…….and toss.

 

Serve with tortilla chips.

 

 

 

 

Here’s the uninterrupted-by-photos version:

 

1 can corn (or 1-2 cups frozen corn, thawed)

1 can black beans, rinsed

1 red pepper, chopped

1 cup feta cheese

 

1/4 cup oil

1/4 cup sugar

1/4 cup balsamic vinegar

 

Combine vegetables in bowl; set aside. Combine oil, sugar and vinegar in saucepan and bring to a boil until the sugar dissolves. Pour over veggies in bowl. When cool, add feta cheese and toss. Serve with tortilla chips.

 Enjoy!

 

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