One of my favorite dips to bring to a party is black bean and corn salsa. Naturally gluten-free, it is simple, easy and delicious!
1/3 cup apple cider vinegar
1/3 cup olive oil
4 tsp sugar
1 can black beans (drained)
1 can shoepeg corn (drained)
1 bunch green onions (chopped)
1 package feta cheese
1 bag of tortilla chips, Tostitos Scoops
Mix the vinegar, olive oil and sugar. Blend until the sugar is dissolved. Add the drained black beans, drained corn and chopped onions. Stir. Crumble the feta into the bowl. Let sit in the fridge for 30 minutes to an hour to allow for the vinegar flavor to soak into the beans and corn.
Tip: Don't start with all of the apple cider vinegar. Add the remaining at the end to taste to avoid too much vinegar.