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)

Recipe Ingredient Notes

To make Creamy Black Bean Salsa, you will need the following ingredients:

Black beans, 1 can, drained and rinsed

Yellow sweet corn, 1 can, drained

Red bell pepper, chopped

Green bell pepper, chopped

Red onion, chopped fine

Fresh cilantro, minced

Fresh parsley, minced

Sour cream

Mayonnaise

Red wine vinegar

Ground cumin

Chili powder

Salt

Garlic powder

Pepper

Tortilla chips, 1 bag

Make Ahead & Storage Suggestions

Make Ahead: You can make this recipe 24 hours ahead of time and store in the refrigerator in an airtight container.

Fridge: For storing leftovers, make sure to keep the dip in an airtight container in the refrigerator. This will help maintain its freshness and ensure that you can enjoy the delicious dip for a few days.

Enjoy More Delicious Salsa and Guacamole Recipes

Dips and salsas are the perfect way to start any meal. Browse our comprehensive list of dip recipes.

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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.