Description
This vibrant Black Bean Corn Mexican Fiesta Dip is a quick and delicious party favorite that combines creamy avocado, zesty lime, and a medley of fresh vegetables with tangy feta and a spicy salsa-mayo sauce. Perfect for serving with chips or as a colorful addition to any Mexican-inspired gathering.
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
Toppings
- 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 the ingredients until evenly combined. Set aside.
- Make the creamy sauce: In a separate smaller bowl, combine the mayonnaise and salsa. Stir thoroughly until you achieve a smooth and well-mixed consistency.
- Assemble the dip: Gently pour the salsa-mayo mixture over the veggie mixture. Toss everything together until well-coated. Then, sprinkle the shredded Colby-Jack cheese and chopped cilantro on top for added flavor and garnish.
Notes
- For extra spice, use a spicy salsa or add chopped jalapeños to the veggie mixture.
- You can substitute sour cream for mayonnaise for a tangier flavor.
- This dip is best served fresh but can be refrigerated for up to 1 day.
- Serve with tortilla chips, pita bread, or fresh vegetable sticks.
