
Creamy Black Bean Salsa
Total Time
Prep/Total Time: 20 min.
Yield
4 cups
I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe. —Darlene Brenden, Salem, Oregon
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 1 cup finely chopped sweet red pepper
- 3/4 cup finely chopped green pepper
- 1/2 cup finely chopped red onion
- 1 tablespoon minced fresh parsley
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- Tortilla chips
Directions
- In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts
1/4 cup: 83 calories, 4g fat (1g saturated fat), 6mg cholesterol, 149mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 2g protein.
I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe. —Darlene Brenden, Salem, Oregon
Recipe Creator
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