Every year for my annual cookie exchange extravaganza, I serve up margaritas and a little Mexican food for my guests. A few years ago though, I wanted to add a little something extra for everyone to nibble on. I went through recipes I had collected over the years and found a recipe card I had picked up somewhere for a feta, corn and black bean salsa. Of course, the “salsa” part got my attention with the Mexican food theme I had going on but what really got me was “feta!” I LOVE me some feta cheese!!!
The first time I served it, I don’t think I had much left over to enjoy for myself later! I took that as a good sign. So the next year I doubled the recipe and was still lucky to have some left over! It has become a crowd favorite, for sure…just like my mother’s homemade salsa always is each year. She brought two large jars of that salsa over last night and it was ALL gone by the time we finished exchanging cookies last night! (Click here to read about her salsa and get the recipe!)
The best part of this feta, corn and black bean salsa recipe is how easy it is to put together. You just mix it all together, chill for 4 hours, and you’ve ready to serve!
- 2 cans low sodium black beans (rinse and drain)
- 2 cans of sweet corn (rinse and drain)
- 1 cup (8 oz) of Feta Cheese
- 1/4 cup of green onions, chopped (or you can use purple onion)
- 1/2 cup of sugar (or you can use a substitute like Truvia which equals about 1/3 cup)
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
- 1/2 cup apple cider vinegar
Each time I finish making this salsa, I fill up a small bowl and just savor the flavors. After it has refrigerated for a few hours though, the flavors really get absorbed into the corn, black beans and feta. It goes great with those scoop corn chips! This is the perfect easy recipe to take and share with friends! I promise your crowd will like it as much as my crowd! Buen provecho!