Amy's Creamy Black Bean Corn Salsa

Amy's Creamy Black Bean Corn Salsa

Amy 1

"This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!"

Ingredients 20 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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 12

  1. 12 Ratings

Sarah Jo

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.

Beth Tadlock

Just made this. Used fresh sweet corn, cooked in olive oil for 5 minutes. Very good!


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!