A good black bean salsa is not hard to come by, but I've never found one quite as unique and delicious as this one. Black beans, corn, peppers, onion, cilantro, and a creamy dressing make this side dish a favorite with our family! When you take it to a party, you will leave with an empty bowl and everyone begging for the recipe. Personally, I could eat this by the spoonful and call it a meal because it's so yummy, but our family preference is to serve it with Scoops corn chips. Any way you eat it, you will be glad you did!
Creamy Black Bean Salsa
Makes 4 cups
1 can (15 oz.) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 cup finely chopped red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
2 tablespoons freshly chopped cilantro (can substitute 1 tablespoon dried parsley)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
In a large bowl, combine the beans, corn, peppers, onion, and cilantro. In a liquid measuring cup combine the sour cream, mayonnaise, vinegar, cumin, chili powder, salt, garlic powder, and pepper. Pour over the bean mixture and toss gently to coat. Refrigerate for at least an hour before serving. Serve with tortilla chips.
Gather your ingredients. You will need black beans, frozen corn, a red pepper, a green pepper, red onion, cilantro, sour cream, mayonnaise, red wine vinegar, cumin, chili powder, garlic powder, salt and pepper, and parsley (if you don't have fresh cilantro, but believe me when I say that cilantro makes a huge flavor difference).
Prepare your vegetables by washing and chopping finely. Drain and rinse the black beans. Run warm water over the frozen corn to thaw. Add all to a big mixing bowl. So many pretty colors!
Stir to combine. Wash a handful of cilantro and roughly chop it. Add to the bowl.
In a liquid measuring cup, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 teaspoon cumin, and 1 teaspoon chili powder.
Add 1/4 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth. Pour creamy dressing over the bean mixture. Toss to coat evenly.
Pour into a serving dish and refrigerate for at least an hour before serving. The flavors get better with time in the refrigerator.
Serve with your favorite tortilla chips. We love Scoops so you can get a huge scoop of this awesome salsa with each bite!
Recipe Source: Recipe adapted from a recipe in Taste of Home magazine