Recipe by amy
"This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!"
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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!
This is very good. It is quick and tasty however it is not very pretty. I would definitely make it again.
This recipe was a hit with my friends and family. However, I did leave out the red wine vinegar and the cumin. Later, I tried adding the cumin and didn't like it nearly as much. Be cautious when adding red onion because it can be overpowering, and make sure you cut the peppers very small! Overall, this is a great recipe!
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!
* 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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