{ feta black bean dip }


Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

I make this Feta Black Bean dip every Memorial Day and then I remember how addicting it is, so I keep making it until I’ve squeezed every last drop out of summer. It has a sweet/tangy base, goes well with corn chips or tortilla chips, and is always a crowd pleaser. It makes a lot, so you can either host a huge party or hoard all to yourself when you can’t seem to get yourself under control. I may or may not have done that. 🙂 (You can easily cut the recipe down to a third too.) ENJOY!!!
Serves 30

1/2 cup sugar
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3 {15 oz} cans of black beans, drained and rinsed
3 {15 oz} cans of Shoepeg corn, drained and rinsed
1 bunch of scallions, chopped
1 bunch of cilantro, chopped
1 {8 oz} block feta cheese, crumbled
Whisk sugar, vinegar and oil in a large bowl. 
Add the black beans, corn, scallions, cilantro, and feta and mix well.
Chill until serving time. 
Serve with tortilla chips or corn chips.
  source: FlyThroughOurWindow


May 28, 2014


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