Corn Salsa with Black Beans recipe

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Ingredients

2 (10 ounce) packages frozen corn, thawed
2 (15 ounce) cans black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
½ jalapeno pepper, finely chopped
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 cloves garlic, minced
½ cup mayonnaise
¼ cup sour cream
2 tablespoons red wine vinegar
2 tablespoons ground cumin, or to taste
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
1 lime, juiced
ground black pepper to taste

Nutrition Info

240.1 calories
carbohydrate: 30.9 g
cholesterol: 6.7 mg
fat: 11.1 g
fiber: 8.5 g
protein: 7.9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 522.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.

  2. Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.

Recipe Yield

10 servings

Recipe Note

The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.

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