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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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(21-30) of 31 reviews

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Reviewed on Oct. 06, 2010 by kafaughn

Delicious! Added 2 cans of Rotel tomatoes.

Reviewed on Sep. 23, 2010 by carawil8

First I made a batch and was gone in same day. Next I made a double batch and that lasted 2 days. I will have to triple the recipe next time. This is easy and great tasting.

Reviewed on Aug. 01, 2010 by critdog

This is a perfect easy dip to make. Everyone enjoyed it!

Reviewed on Jul. 26, 2010 by kcollinsworth

This is amazing! I made it for a weekend when my friends came to visit and it was such a hit. It was great to snack on and it seems healthy as well!

Reviewed on Jul. 20, 2010 by Detrick

Very tasty. Everyone loved it - have made it 2x in one week.

Reviewed on May. 23, 2010 by Cerri

I took this to a pool party and it disappeared so fast, I didn't get much of it myself. Now I double the recipe and leave a small bowl at home!

Reviewed on Sep. 28, 2008 by tln06

Use no corn and add some rotel!!!!

Reviewed on Jun. 06, 2008 by kathykjk

Looks like it needs a choppped jalepeno!