Two-Step Mexican Dip
Servings: 10
Calories: 119kcal
Ingredients
- 3 Tbsp sugar
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 can 15 oz black beans drained and rinsed
- 1 can 15 oz shoepeg corn drained
- 3 scallions chopped
- 2 Tbsp cilantro minced
- 1/2 jalapeño pepper deseeded and minced
- 3 ounces feta cheese crumbled
Instructions
- Step One - Whisk the sugar, vinegar and oil in a large bowl.
- Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.
Notes
Serve with "scoop" style multi-grain tortilla chips. Thanks, Jen Keatinge, for the recipe!