Creamy Black Bean Salsa
I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe.
I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe.
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- tortilla chips
- 1 tablespoon fresh parsley minced
- 15 oz black beans rinsed and drained
- 1-1/2 cups frozen corn thawed
- 1 cup sweet red pepper finely chopped
- 3/4 cup green pepper finely chopped
- 1/2 cup red onion finely chopped
- Carbohydrate 12.2202257215094 g
- Cholesterol 3.41484375288674 mg
- Fat 2.59499764038091 g
- Fiber 3.13720021144959 g
- Protein 3.31658533211759 g
- Saturated Fat 0.699551313136971 g
- Serving Size 1 1 Serving (74g)
- Sodium 39.9751757287894 mg
- Sugar 9.08302551005982 g
- Trans Fat 1.18249975407544 g
- Calories 82 calories
Step-by-step
- 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.
Swapping the mayonnaise for Greek yogurt alters the emulsion density, producing a tangier base with less fat. Black bean salsas rely on precise prep work to achieve the correct textural contrast between crisp vegetables and tender legumes.
- Rinse canned black beans in cold water for 30 seconds to remove excess starch that clouds the dressing.
- Thaw frozen corn completely and blot it with paper towels to prevent excess moisture from diluting the sour cream mixture.
- Mince the red onion finely to 1/8-inch dice so the pungent flavor distributes evenly without overpowering the sweet red pepper.
- Allow the finished mixture to rest in the refrigerator for 30 minutes to let the cumin and chili powder hydrate fully in the vinegar.
- Store leftovers in an airtight glass container for up to 3 days before the peppers release too much water.
The red wine vinegar provides acetic acid that cuts through the richness of the dairy fat. Combining these ingredients gently prevents the beans from breaking apart and turning the mixture paste-like.
