“This salsa is so refreshing and addictive. It's a huge hit every time I make it...simply awesome!” - by amy
Ingredients
Adjust Servings
Original recipe yields 16 servings
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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 86 cal
- 4%
- Fat
- 4.5 g
- 7%
- Carbs
- 9.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 tea..." See morespoon. 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."
BethAnne
"Just made this. Used fresh sweet corn, cooked in olive oil for 5 minutes. Very good!..." See more"
valerie
"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 r..." See moreed 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!"
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