Amy's Creamy Black Bean Corn Salsa

Amy's Creamy Black Bean Corn Salsa

Amy Rini Cormier

"This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!"
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Ingredients

20 m servings 86 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.
  2. Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

Reviews

Read all reviews 15
  1. 15 Ratings

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Most helpful positive review

I used all minced red pepper and omitted the green only because my family does not care for green peppers. I also used reduced fat sour cream/mayonnaise and I increased the garlic powder to a ha...

Most helpful critical review

This needs something. Very flat. I even duded jalapeño peppers and cilantro. Still flat.

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I used all minced red pepper and omitted the green only because my family does not care for green peppers. I also used reduced fat sour cream/mayonnaise and I increased the garlic powder to a ha...

Just made this. Used fresh sweet corn, cooked in olive oil for 5 minutes. Very good!

I doubled this and served once as a side dish and once as a dip. It received rave reviews at church. I made a few changes based on personal preferences. I replaced the green bell pepper with ...

Very easy to make. Was skeptical of the sauce, but when we all tasted it...absolutely delicious! I didn't have fresh parsely, so I used fresh cilantro. I am a big fan and almost always have it...

As a cilantro hater, this cilantro-less salsa appealed to me. I followed the recipe, though I did choose to eliminate black pepper per personal preference and I didn't measure the corn, peppers,...

Delicious. Made all of the dressing, but only used 1/2 when I tossed it in with the beans and veggies. For my family's tastes, it was a good choice - perfect amount. Thanks for the recipe, wi...

My daughter in law took the bowl home she enjoyed it so much;) tyvvm

I substituted ranch dressing for the sour cream and added pickeled jalapeno pepper slices. Not bad

We have made this with red peppers and omitted the cream for people who do not do dairy, we serve it both ways. This is a family favorite.

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