Amy's Creamy Black Bean Corn Salsa Recipe -
Amy's Creamy Black Bean Corn Salsa Recipe
  • READY IN 20 mins

Amy's Creamy Black Bean Corn Salsa

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2012

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.

Most Helpful Critical Review
Feb 05, 2013

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

Jul 11, 2012

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

Aug 05, 2012

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!

Nov 05, 2012

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)!

Aug 20, 2012

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!

Aug 18, 2012

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.

Apr 10, 2014

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


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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