Black Bean, Corn, and Feta Dip

My friend, Laura, introduced me to this dip many years ago.  I can’t eat it without thinking of her, and I dream of it every summer.  The apple cider vinegar, olive oil, and sugar give it an excellent sweet and tangy flavor.  And all the other veggies taste so yummy together.  It’s clean and fresh and for a chip dip is bursting with flavor.  I love it with tortilla chips, especially Tostitos scoops because you can really load each bite up.  I’m even not too embarrassed to admit I’ve eaten this just with a spoon.  Trust me, you’ll want to too.  Even though it has sugar in it, everything else is so good for you.  Just look at the ingredients.  Bell pepper, black beans, corn, green onions, and if you’d like to make it even lighter you can always leave out the feta cheese.  This dip only takes 15 minutes to make. It’s a  perfect side dish for the Fourth of July, to take to a friend’s backyard barbeque, or simply any day of summer.

Recipe for Black Bean, Corn, and Feta Dip

Ingredients:

• ¼ cup raw unfiltered apple cider vinegar, I like Bragg

• ¼ cup extra virgin olive oil

• ¼ cup sugar

• ¾ - 1 red bell pepper (depending on how big your pepper is), chopped

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (15.25 ounce) can corn, drained

• 1 (5 ounce) package crumbled feta cheese

• 4-5 green onions, sliced thin

Directions:

In a medium bowl, whisk vinegar, olive oil, and sugar until well combined.  Set aside. In a large bowl, add all other ingredients.  Mix well. Pour dressing over mixture and toss to coat.  Refrigerate 1 hour before serving to let flavors combine. Stir after you take it out of the fridge and serve with tortilla scoops or your favorite chips.