Description
This Black Bean Corn Mexican Fiesta Dip is a vibrant and flavorful appetizer combining creamy avocados, black beans, corn, fresh vegetables, tangy feta, and a zesty lime mayo-salsa sauce. Perfect for parties and gatherings, this no-cook dip offers a delicious blend of textures and Mexican-inspired flavors.
Ingredients
Scale
Vegetable Mixture
- 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
- 1/2 cup crumbled feta cheese
- Juice from 1 lime
Creamy Sauce
- 1/2 cup mayonnaise
- 1 cup salsa
Garnish
- 1/2 cup shredded colby-jack cheese
- 1/2 cup chopped cilantro
Instructions
- Prepare the veggie mixture: In a large mixing bowl, combine the drained black beans, drained corn, diced red onion, diced avocados, diced roma tomatoes, crumbled feta cheese, and freshly squeezed lime juice. Gently mix all the ingredients until they are evenly combined, being careful not to mash the avocados. Set aside.
- Make the creamy sauce: In a separate smaller bowl, mix together the mayonnaise and salsa thoroughly until the sauce is smooth and well blended. This creamy salsa-mayo mixture will add a rich and tangy flavor to the dip.
- Assemble the dip: Pour the salsa-mayo sauce over the vegetable mixture. Toss gently to coat all ingredients evenly. Finally, sprinkle the shredded colby-jack cheese and chopped cilantro on top to add color, taste, and freshness. Serve immediately or chill before serving.
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce to the creamy sauce.
- This dip can be served with tortilla chips, crackers, or fresh vegetable sticks.
- To keep the avocado from browning, prepare close to serving time or add a little extra lime juice.
- Make ahead by preparing the vegetable mixture and sauce separately, then combining right before serving.
