Amy's Creamy Black Bean Corn Salsa
"This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!"
- Preparing Time: 15 minutes
- Total Time: 15 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
- 1/8 teaspoon ground black pepper
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon minced fresh parsley
- 1/2 cup minced red onion
- 1 1/2 cups frozen corn thawed
- 1 (15 ounce) can black beans drained and rinsed
- 1 cup minced red bell pepper
- 3/4 cup minced green bell pepper
- Carbohydrate 3.68764296389656 g
- Cholesterol 3.41484375288674 mg
- Fat 2.03759088701648 g
- Fiber 0.448712231248958 g
- Protein 0.675784609578704 g
- Saturated Fat 0.614365448418995 g
- Serving Size 1 1 serving (31g)
- Sodium 33.9571471466712 mg
- Sugar 3.2389307326476 g
- Trans Fat 1.09859588633175 g
- Calories 34 calories
Directions Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl. 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.
