Creamy Black Bean Salsa
“I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe,†says field editor Darlene Brenden of Salem, Oregon. “It always goes fast, so you may want to double the recipe.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- tortilla chips
- 1 tablespoon fresh parsley minced
- 15 oz black beans rinsed and drained
- 1-1/2 cups frozen corn thawed
- 1 cup sweet red pepper finely chopped
- 3/4 cup green pepper finely chopped
- 1/2 cup red onion finely chopped
- Carbohydrate 12.2202257215094 g
- Cholesterol 3.41484375288674 mg
- Fat 2.59499764038091 g
- Fiber 3.13720021144959 g
- Protein 3.31658533211759 g
- Saturated Fat 0.699551313136971 g
- Serving Size 1 1 Serving (74g)
- Sodium 39.9751757287894 mg
- Sugar 9.08302551005982 g
- Trans Fat 1.18249975407544 g
- Calories 82 calories
In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.
