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.


12 Ratings

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!

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!

Apr 10, 2014

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

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 15, 2014

Made this last night and brought to work today. Everyone loved it. Very good, fresh tasting. I used Tony Chachere's instead of the chili powder and cumin, and apple cider vinegar because I didn't have the red wine vinegar on hand. This would be great with avocado, fish, or chicken in a wrap. Definitely a keeper.


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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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