Creamy Black Bean & Corn Salsa Recipe Was Gone In Minutes (Double It!) Appetizers Snacks Salads Side Dishes Gluten-free Vegetarian Mexican Recipes Low Sodium Recipes

Needing another appetizer for my Memorial Day spread, I decided to do something healthier and lighter. This creamy black bean and corn salsa recipe was the hit of the get-together! Though, there was some debate about it. Half thought it was a dip for tortilla chips, and the other half thought it should be a side dish salad with the smoked brisket and sausage. So we ate it both ways and it was gone in minutes. This gluten-free dip recipe is already on my July 4th menu!

To make this quick and easy low-sodium black bean salsa recipe you only need a few simple ingredients. Here is what you need to grab from the pantry and fridge: canned black beans, frozen corn, red bell pepper, green onions, red onions, sour cream, mayonnaise, red wine vinegar, ground cumin, chili powder and garlic powder. The dip is ready to be devoured as a side dish, appetizer or snack in about 10 minutes!

When I grabbed the leftovers to munch on after the festivities, I noticed all the tortilla chips were gone. After scavenging the pantry, I found some tostada shells. So add another way to eat this refreshing, cold salsa: as a vegetarian tostada for lunch or dinner. You could also use it as a topping for tacos.

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Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 10 (makes about 4 cups)

Ingredients

• 15 ounces (1 can) black beans, rinsed and drained
• 1 1/2 cups frozen corn, thawed
• 1 cup chopped red bell pepper
• 4 green onions, chopped
• 1/2 cup chopped red onion
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder

Helpful Products

• Tortilla Chips
• Crackers
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Can Opener
• Rubber Spatula
• Mixing Bowl
• Airtight Containers
• Pepper Grinder

Recipe Notes

• You could use canned whole kernel corn instead of frozen corn.

• Add in some chopped avocado, chopped fresh cilantro or chopped tomato.

• To thaw the corn quickly, I put it into a mesh strainer and ran it under water. Was thawed in seconds.

• Store the black bean and corn salsa in an airtight container in the fridge.

Here's how to make it: 

1. Put the black beans, corn, red bell pepper, green onions and red onion into a mixing bowl or serving bowl.
2. In another small bowl, add the sour cream, mayonnaise, red wine vinegar, ground cumin, chili powder and garlic powder. Season with salt and black pepper.
3. Stir well to combine.
4. Pour the sauce over the vegetables.
5. Mix well to combine.
6. Serve immediately or refrigerate until ready to serve.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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