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Creamy Black Bean Salsa

 Creamy Black Bean Salsa
β€œI love sour cream on Mexican dishes, so I decided to add it to a salsa recipe,” says field editor Darlene Brenden of Salem, Oregon. β€œIt always goes fast, so you may want to double the recipe.”
16 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Creamy Black Bean Salsa (continued)

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