"This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!" — amy
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1 (15 ounce) can
black beans, drained and rinsed
1 1/2 cups
frozen corn, thawed
minced red bell pepper
minced green bell pepper
minced red onion
minced fresh parsley
red wine vinegar
ground black pepper
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 half teaspoon. This is absolutely DELICIOUS. My kids and I shared this for a quick lunch, served with tortilla chips. All of us loved it. I was missing the flavor of cilantro (I know that it's usually a love/hate relationship with cilantro, I'm a lover.), next time I would swap out the parsley for cilantro.
This needs something. Very flat. I even duded jalapeño peppers and cilantro. Still flat.
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 more red and yellow peppers, substituted plain yogurt for the sour cream, and used corn I had canned. Simple to make, versatile, and tastes great on the second day!
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 on hand. It was a big hit. Will definately make again (and again)!
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, or onions. We preferred to eat this as a side dish, rather than a dip. If I make this again, I'll use dried parsley as opposed to fresh, simply because it's not our favorite and dried is a bit less pungent. Thanks for the recipe, Amy!
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, will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Amy's Creamy Black Bean Corn Salsa
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 41
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