Wednesday, February 23, 2011

Creamy Black Bean Salsa

I made this at Christmas time and brought it to the Bartlett family get together along with having it as a munchie at our house before dinner. It's very yummy!

Creamy Black Bean Salsa
16 Servings
Total Prep: 20 Minutes

1 Can (15 Ounces) Black Beans, rinsed and drained
1 1/2 Cups Frozen Corn, thawed
1 Cup Finely Chopped Sweet Red Pepper
3/4 Cup Finely Chopped Green Pepper
1/2 Cup Finely Chopped Red Onion
1 Tablespoon Minced Fresh Parsley
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
2 Tablespoons Red Wine Vinegar
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Sea Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Pepper
Tortilla Chips

In a large bowl, combine the beans, corn, peppers, onion, and parsley.

Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yields: 4 Cups.

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