Name: Creamy Black Bean Salsa Recipe
Prep time: 20 min
Total time: 20 min
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)

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! Try this salsa recipe for your next appetizer, game day treat, or the next time you need a good snack!

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.

chopped veggies for Creamy Black Bean Salsa

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:

Chop up all of your vegetables, drain your corn, and rinse your black beans.
Combine all of your vegetables, corn and black beans in a bowl.
In a separate bowl, mix together the sour cream, mayonnaise, vinegar and seasonings.
Pour your creamy mixture over your bean mixture and toss gently until everything is coated in sauce.
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:

Serves: 16

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!

Prep Time 20 mins

Total Time 20 mins

Print Pin

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

Instructions

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

Equipment

Large Bowl
Small Mixing Bowl

Recipe Details

Course: Side Dish

Cuisine: American

Recipe source: Taste of Home

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Questions & Reviews

Megan says:

Is this better served immediately or letting it sit for a couple of hours? Thanks! It sounds delicious!
Cyd says:

We like it either way. It is something you can make ahead of time for a party.
Amanda says:

Are the sweet red and green peppers referred to bell peppers? Or are the green a combo of green chiles, jalapeños, etc. ?
Cyd says:

Hi Amanda, The peppers in this recipe are red and green bell peppers.
Stacey Roberts says:

Yet another recipe I can kick up the heat on! I love I don't have to beat myself up anymore not being able to come up with what to make. Wish I'd known abt these blogs before last summer.
Lauri says:

Hi I just made this and I thought the vinegar was way too much and it overpowered it. I redid the dressing with just one tablespoon of red wine vinegar and turned out a lot better. Gonna let it sit it in refrigerator and allow the flavors to "marry". It's pretty tasty :0) .
Lauri says:

Hey its Lauri again just wanted to say I added a little Sriracha seasoning and wow it kicked it up nicely. This recipe is a keeper. Definitely let it chill first :0)
J Adams says:

I made this for superbowl party my family had, and it was a hit. I added taco seasoning for extra flavor to the corn and black beans. I would definitely make it again.
Paula says:

Questions: Why did you use parsley instead of cilantro, and why vinegar and not lime juice? Just wondering. Usually you see those items in Mexican type dishes.
Cyd says:

The fun thing about salsa recipes is that you can throw in all kinds of add-ins. Cilantro and lime juice would taste amazing! Mmmmm! Great Idea!! Thanks for sharing.
Anthony Damian says:

It's called cultural appropriation. Diluted, neutralized recipes for the Gringo taste. Please stop this or, at least, don't pretend any ethic association. This is the far from salsa...stop calling it that.
Stacey Costello says:

An acid is used in most salsas as a preservative. Many store purchased ones have vinegar in them. Just depends on what you like. Many people don't like cilantro so parsley is a good substitute for the mild flavor it offers and color.