Yum! This recipe is one my sister gave me, and I'm so glad she passed it along. It's really easy because it only involves minimal chopping and opening cans. It's pleasing to look at too because of how colorful it is; it should be more colorful because it called for a red bell pepper, but I'm cheap and used a green one. (Why does there have to be a $2 difference for the colors?) If you're cheap too, you could throw in some diced tomatoes for color--either fresh or canned. It's similar to this Southwest Veggie Dip, which is our go-to dip, but this one has feta cheese, which is even more delicious.
Summer Veggie Dip
1 can black beans, rinsed and drained
1 can white corn, drained
1/2 medium red onion, diced
1 medium red or green bell pepper, chopped
Juice of 2 limes
2 avocados, chopped
6 oz feta cheese, crumbled
Combine all ingredients except feta, and let sit in the refrigerator over night. Add feta just before serving. Serve with tortilla chips or as a side salad.