Description
A vibrant and flavorful Black Bean Corn Mexican Fiesta Dip that’s perfect for parties and gatherings. This no-cook dip combines black beans, sweet corn, ripe avocados, fresh veggies, creamy feta, and tangy lime juice, all enhanced with a zesty salsa-mayo mixture and topped with shredded cheese and cilantro for a festive touch.
Ingredients
Scale
Vegetables & Beans
- 1 (15 oz) can black beans, drained
- 1 can corn, drained
- 1/4 cup diced red onion
- 2 avocados, diced
- 3/4 cup diced roma tomatoes
- Juice from 1 lime
- 1/2 cup chopped cilantro
Dairy & Cheese
- 1/2 cup crumbled feta
- 1/2 cup shredded colby-jack cheese
Condiments
- 1/2 cup mayonnaise
- 1 cup salsa
Instructions
- Mix the base ingredients: In a large mixing bowl, combine the drained black beans, corn, diced red onion, diced avocados, diced roma tomatoes, crumbled feta cheese, and freshly squeezed lime juice. Gently stir to blend the flavors evenly without mashing the avocados. Set aside.
- Prepare the dressing: In a separate smaller bowl, mix the mayonnaise and salsa together thoroughly until smooth and well combined, forming a creamy dressing with a spicy kick.
- Combine and garnish: Pour the salsa-mayo dressing over the vegetable and bean mixture. Toss gently to ensure every ingredient is well coated with the dressing. Finally, sprinkle shredded colby-jack cheese and chopped cilantro on top as garnish and for added flavor.
Notes
- This dip is best served chilled; refrigerate for at least 30 minutes before serving to allow flavors to meld.
- For a spicier version, add jalapeños or a dash of cayenne pepper to the salsa-mayo mixture.
- Use fresh salsa for the best flavor; store-bought salsa works well too.
- Serve with tortilla chips, pita bread, or vegetable sticks for a vibrant appetizer.
- Avocados can brown if left out too long; prepare close to serving time or toss with extra lime juice to minimize browning.
