Tangy Bean Dip

Fall and football season are almost upon us, and this dip would be perfect for a tail-gate party. It is very easy to make, but hard to stop eating! It is best if made the night before, but at the very least, it needs several hours for all the flavors to “talk” to each other. I like to serve with both regular and blue corn tortilla chips, for added color.

Try it out and tell me what you think!

 

Tangy Bean Dip

2 cans black beans, rinsed and drained

1 small bag of frozen white corn

5 green onions, chopped with chives

3 oz. feta cheese

 

Marinade:

1 cup sugar

1 cup apple cider vinegar

1 cup oil

1 Tbsp. garlic powder

1 Tbsp. salt 

1 Tbsp. pepper

 

Shake marinade well in a tight container. Pour over bean mixture and toss. Cover and store in refrigerator overnight. Drain marinade off before serving.

Serve with tortilla chips.