Take Me to Your Holiday Potluck

10 Dec

No, not me me.




We’re headed into prime party weekend, and I’m sure you’ve been politely requested/subtly pressured/outright guilted into bringing a dish.

Don’t worry, I’ve got you covered.

Hey, there’s nothing wrong with bringing pre-prepped food to a potluck. I know some folks who’ve made it their thing to bring Taco Bell to every party they go to. But every so often you feel like making an effort, or at least looking like you did, right?

Enter Corn and Black Bean Confetti. This yummy and healthy-ish dip comes to your courtesy of my good buddy E, who has been making this for years and who I only just now got the recipe from. DOH! It’s easy enough even those of us who Don’t Cook because here’s the thing: YOU DON’T COOK IT.

It will even suit at the party attended by twelve people with annoying special diets. It’s vegetarian, gluten-free, and leave out the cheese and it’s vegan.


1 Bunch green onions

2 cans of shoepeg corn (the little white kernals)

2 cans of black beans

1/2 cup sugar

3/4 cup vegetable oil

3/4 cup apple cider vinegar

1 8-oz tub feta cheese

Step 1

Chop the onions.

Seriously, don’t you hate how recipes are always like, “all you do is mix stuff together!” and then come to find out you have to crush, dice, or melt half the ingredients before you can even start? Well no more. Chop the dang onions, count on it.

These are green onions, for those of you who have only encountered them on your fully loaded potato.

These are whole green onions, for those of you who have only encountered them on your fully loaded potato.

It doesn’t take too long though. I don’t lurv onions so I didn’t use the whole bunch. I also didn’t chop that finely–if you do a better chopping job your onions will go further.

I ended up doing slightly more than what you see here, but not much.

I ended up doing slightly more than what you see here, but not much.

Step 2

Open your cans. Drain at least some of the liquid off, but you don’t need to rinse or anything. You’ll drain again in a minute.


I got Le Sueur ‘cuz I’m fancy like that.

OK I can’t even keep a straight face while writing that. It was on sale.

Even though it seemed like the corn cans were so much smaller than the black bean cans, when emptied they appeared about even.


Step 3

Add everything else, except the feta.

I went a tiny bit shallow on the sugar scoop because I didn’t want it too sweet.


I had to use a 1/4 measure three times for the oil and vinegar, that’s how woefully underequipped my kitchen is. I’m telling you, recipes made in the Young household can be made by literally, anyone.


A word

A word about the vinegar. I used “the mother” of all ACVs (GA) and it the taste turned out a tiny bit strong for my liking. Still really good, but I might go a little lighter on this next time, or maybe just use good old Heinz.



Don’t forget them OWNIONS

Step 4

Combine. It will be pretty wet.


Step 5

Go watch Netflix and drink a beer. Seriously, you want to let this sit and absorb the flavors. I left mine about an hour but you can do it any amount of time–overnight if you like.

Step 6

Drain through a colander. I don’t have a picture for this step because I refuse to allow the internets to see my sink.

Step 7

Put it in a pretty serving dish. Bring your feta with you and add it when you arrive wherever you’re going.


Don’t be a girl*, use full fat.

*Girls who eat lowfat cheese can still do anything you can do.

Serve with scoopable tortilla chips–because you’re going to want something spoonlike to eat this, trust.





Party hardy everyone!


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