Creamy Black Bean Salsa Recipe

This Creamy Black Bean Salsa is SO good! Everyone has that one food they would choose if they could only eat one thing for the rest of their lives. For me, that food is definitely salsa!

This recipe has become our go-to for game day, appetizers, parties, or just when I’m in the mood for a good salsa. It’s easy to make, easy to store, and it just gets better tasting with each bite.

Sneaking Vegetables into your Kids Diet:

This may sound a little odd, but “sneaking” was the best term I could think of! It’s SO important for kids to get their full servings of vegetables in each day, and us too. But I think we can all agree it’s much easier said than done.

I love recipes like this one that include a ton of veggies, but are so delicious I can’t stop my kids from eating them, which is definitely not a thing to complain about.

If this recipe is a success the first time, try adding in a few extra vegetables. We like to add zucchini, and other greens. You can use fresh corn and other types of beans for additional protein as well. Take it and run with it! Let us know if you try anything successful in the comments below.

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How to Make Creamy Black Bean Salsa:

Homemade salsa might sound a little difficult, but we can assure you this recipe is as simple as it gets! Here’s all that you need to do:

1. Chop up all of your vegetables, drain your corn, and rinse your black beans.
2. Combine all of your vegetables, corn and black beans in a bowl.
3. In a separate bowl, mix together the sour cream, mayonnaise, vinegar and seasonings.
4. Pour your creamy mixture over your bean mixture and toss gently until everything is coated in sauce.
5. Dip your favorite tortilla chips and enjoy!

If you want to kick up the spice on this recipe, throw in a few chopped jalapenos! We also like to squeeze a fresh lime into our salsa for an added kick of citrus.

Here’s what you’ll need to make this Salsa:

Cutting Board – We love these cutting boards because you can just throw them in the dishwasher when you’re done. No hand washing required!

Sharp Knives – If you spend anytime in the kitchen, you know how important  sharp knives can be. We love these knives and they last FOREVER.

Large Mixing Bowl – This salsa grows pretty quickly, and can easily be doubled. It’s always easiest to start in a large bowl rather than having to transfer to a bigger bowl halfway through. This one works great for this recipe!

Salsa Recipes on Six Sisters’ Stuff:

• Chili’s Copycat Salsa
• Fresh Tomato Salsa
• Fresh Lime Salsa
• Pomegranate Salsa
• Easy Blender Salsa

Creamy Black Bean Salsa Recipe

Our go-to salsa has always been Creamy Black Bean Salsa. With a full serving of vegetables, a tangy creamy sauce, and delicious beans and flavor it can't be beat!

ServingServing: 16

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

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Ingredients

• ▢ 15 ounces black beans, 1 can, drained and rinsed
• ▢ 15 ounces yellow sweet corn, 1 can, drained
• ▢ 1 red bell pepper, chopped
• ▢ ¾ green bell pepper, chopped
• ▢ ½ red onion, chopped fine
• ▢ 1 Tablespoon fresh cilantro, minced
• ▢ 1 Tablespoon fresh parsley, minced
• ▢ ½ cup sour cream
• ▢ ¼ cup mayonnaise
• ▢ 2 Tablespoons red wine vinegar
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ teaspoon pepper
• ▢ 15 ounces tortilla chips, 1 bag

Equipment

• Mixing Bowl (Large)
• Mixing Bowl (Small)

Instructions

1. In a large bowl, combine the beans, corn, peppers, onion, and cilantro and parsley.
2. Combine the sour cream, mayonnaise, vinegar and spices and seasonings; pour over bean mixture and toss gently until everything is coated in sauce.
3. Serve with tortilla chips.

Notes

• Refrigerate leftovers in air-tight container.

Nutrition

Calories: 219 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 2 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 4 mg · Sodium: 220 mg · Potassium: 259 mg · Fiber: 5 g · Sugar: 2 g · Vitamin A: 435 IU · Vitamin C: 16 mg · Calcium: 66 mg · Iron: 2 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe source: Taste of Home

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