Corn Dip

Now this is a perfect summer dip.  Here are the ingredients:
- 1 can of black beans
- 1 can of white shoepeg corn
- 3 or 4 ounces of reduced fat Feta cheese
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1/2 a lime squeezed for juice or two tablespoons of lime juice
- 1/8 cup of splenda/sugar blend

For the can of beans and corn, strain and rinse them.  Put them in a bowl of a container.  I find that one of the medium size ziploc containers holds this perfectly. Add the feta cheese and vinegar.  I use a little less than 1/4 cup of olive oil just to cut down on the fat.  Add the lime juice.  For my splenda sugar blend for this, I do mostly splenda with a little bit of regular sugar.  Then just stir it all together and serve with a bowl of chips.  I prefer having it chilled, which makes it perfect for summer.  I also think that the flavors blend and taste better once it is cold.

My favorite chips with this are the Tostitos hint of lime or hint of jalapeno.  The black bean and garlic ones are pretty good with it too.

Enjoy!