Amy’s Black Bean and Corn Salsa

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Amy’s Black Bean and Corn Salsa

Amy’s Creamy Black Bean Corn Salsa

Published on March 10, 2020

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 ½ cups frozen corn, thawed

  • 1 cup minced red bell pepper

  • ¾ cup minced green bell pepper

  • ½ cup minced red onion

  • 1 tablespoon minced fresh parsley

  • 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 ground black pepper

  1. Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.

  2. Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

Nutrition Facts (per serving)

86Calories5g Fat10g Carbs3g Protein
Nutrition FactsServings Per Recipe16Calories86% Daily Value *Total Fat5g6%Saturated Fat1g7%Cholesterol5mg2%Sodium201mg9%Total Carbohydrate10g4%Dietary Fiber3g10%Total Sugars1gProtein3gVitamin C20mg101%Calcium23mg2%Iron1mg4%Potassium174mg4%

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