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featured Mexican dip recipe

Black Bean Corn Mexican Fiesta Dip

Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 333kcal
Author: Becky Hardin
Fiesta Dip is the perfect game day or party appetizer! This Mexican dip recipe is filled with black beans, corn, feta, avocado, salsa, and so much more. It's crisp, fresh, and full of flavor! This cold and creamy black bean corn dip will be a hit at any gathering.
Print Recipe

Ingredients

  • 1 15- oz. can black beans drained
  • 1 can corn drained
  • 1/4 c. diced red onion
  • 2 avocado diced
  • 3/4 c. diced roma tomato
  • Juice from 1 lime
  • 1/2 c. mayonnaise click for my fave kind
  • 1 c. salsa
  • 1/2 c. shredded colby-jack cheese
  • 1/2 c. chopped cilantro
  • 1/2 cup crumbled feta

Instructions

  • Combine beans, corn, onion, avocado, tomato, feta, and lime juice in a bowl. mix and set aside.
    1 15- oz. can black beans, 1 can corn, 1/4 c. diced red onion, 2 avocado, 3/4 c. diced roma tomato, 1/2 cup crumbled feta, Juice from 1 lime
  • In a separate bowl, combine mayonnaise and salsa and stir until well mixed.
    1/2 c. mayonnaise, 1 c. salsa
  • Pour salsa mixture over veggies and toss with shredded cheese and cilantro.
    1/2 c. shredded colby-jack cheese, 1/2 c. chopped cilantro

Notes

  • Add a small amount of the salsa mixture at a time to attain desired consistency.
  • This dip is best prepared and served fresh, but you can store leftovers.
Storage: Store in an airtight container, or cover the bowl with plastic wrap. Keep in the fridge up to 3 days. If prepping ahead of time, keep the mayo-salsa mixture separate until ready to serve.

Nutrition

Calories: 333kcal | Carbohydrates: 18g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 722mg | Potassium: 586mg | Fiber: 8g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 10.7mg | Calcium: 191mg | Iron: 1.7mg