Salsa Recipe ✶ Corn Salsa with Black Beans

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

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

Cooking 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.

Nutrition Facts

• calories240.1
• carbohydrateContent30.9 g
• cholesterolContent6.7 mg
• fatContent11.1 g
• fiberContent8.5 g
• proteinContent7.9 g
• saturatedFatContent2.3 g
• sodiumContent522.5 mg
• sugarContent3.4 g