Creamy Black Bean Salsa

Name: Creamy Black Bean Salsa
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 1 1/2 cups frozen corn, thawed; 1 cup finely chopped sweet red pepper; 3/4 cup finely chopped green pepper; 1/2 cup finely chopped red onion; 1 tablespoon minced fresh parsley; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons red wine vinegar; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/8 teaspoon pepper; tortilla chips

Submitted by Juenessa

"From Taste of Home magazine October/November 2005"

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photo by *Parsley*

Ready In:: 20mins
Ingredients:: 15
Yields:: 4 cups

ingredients

1 (15 ounce) can black beans, rinsed and drained
1 ¹⁄₂ cups frozen corn, thawed
1 cup finely chopped sweet red pepper
³⁄₄ cup finely chopped green pepper
¹⁄₂ cup finely chopped red onion
1 tablespoon minced fresh parsley
¹⁄₂ cup sour cream
¹⁄₄ cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon garlic powder
¹⁄₈ teaspoon pepper
tortilla chips

directions

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.

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Reviews

This is a great dip, and it looks very festive with the red and green peppers. I serve it with pita chips, often as an appetizer; allowing me more time to cook as my guests keep me company in the kitchen.

Rebecca Downey
Fantastic. It's very tasty and a bit different from other salsa dips. Like many dips, it gets better after chilling awhile. My sour cream and mayo were reduced fat. Instead of parsley, I used cilantro (gotta have cilantro in my salsa). Mmmmmmmmmmm!!! Thanx for a great new salsa. I'll make this again!

*Parsley*

Tweaks

Fantastic. It's very tasty and a bit different from other salsa dips. Like many dips, it gets better after chilling awhile. My sour cream and mayo were reduced fat. Instead of parsley, I used cilantro (gotta have cilantro in my salsa). Mmmmmmmmmmm!!! Thanx for a great new salsa. I'll make this again!

*Parsley*

RECIPE SUBMITTED BY

Juenessa

212

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

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