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Creamy Black Bean Salsa Recipe

Creamy Black Bean Salsa Recipe photo by Taste of Home

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“I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe,” says field editor Darlene Brenden of Salem, Oregon. “It always goes fast, so you may want to double the recipe.”

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Creamy Black Bean Salsa Recipe

Prep/Total Time: 20 min.

Yield: 16 Servings

20 20

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. Yield: 4 cups.

Nutritional Facts 1 serving (1/4 cup) equals 83 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 149 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Creamy Black Bean Salsa in Taste of Home October/November 2005, p11

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Creamy Black Bean Salsa

Creamy Black Bean Salsa

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(11-20) of 31 reviews

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Reviewed on May. 14, 2012 by cazdazraz

This is one of the best appetizers I have ever eaten. It is fresh, wonderful and delicious. Once people try it they can't stop eating it.

Reviewed on Feb. 12, 2012 by scrapo

Very Yummy & addicting! Next time, I might add some jalapeno as well to kick it up a notch :)

Reviewed on Feb. 09, 2012 by suzie706

Loved it. Everyone wanted the recipe.

Reviewed on Feb. 07, 2012 by voisincook

My husband's family really enjoyed this at our summer get together. I've made it since then without the sour cream & mayo, and it's still very good.

Reviewed on Jan. 11, 2012 by diligentfrog

I have been making this recipe since December 2010. We LOVE it! Every where I take it, someone asks me for the recipe. The only thing I do differently is, I add chopped cilanto. YUM!!!!!

Reviewed on Jul. 31, 2011 by Patty stone

This was absolutely delicious. Easy to make and so tasty. It could be eaten as a meal in itself...so satisfying!!

Reviewed on Jul. 03, 2011 by snowgirl3109

Absolutely DELICIOUS!! Made it for a graduation party twice, and it was a huge hit both times!

Reviewed on May. 24, 2011 by funvb

I added Cilantro instead of Parsley, and also added Fire Roasted Chopped Tomato . I have made this a few time and everyone loves it.

Reviewed on Mar. 14, 2011 by joeychick

Delicious & simple. Made a double batch for a potluck (I kept a little at home) and it was gone. I'm going to use the reserve for fish tacos tonight.

Reviewed on Oct. 06, 2010 by yankeecat

I had this for a family get-together and they raved about it. I was doubly excited about it because I used fresh vegetables from my very first garden.

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