Corn Salsa with Black Beans

4.0
(1)

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

1
Prep Time:
30 mins
Total Time:
30 mins
Servings:
10
Yield:
10 servings

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

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.

Cook's Note:

Adjust spiciness of salsa by adding more or less jalapeno and cayenne pepper.

Nutrition Facts (per serving)

240 Calories
11g Fat
31g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 240
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 523mg 23%
Total Carbohydrate 31g 11%
Dietary Fiber 9g 30%
Total Sugars 3g
Protein 8g
Vitamin C 35mg 176%
Calcium 62mg 5%
Iron 3mg 17%
Potassium 515mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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