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.
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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Creamy Black Bean Salsa
- 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.
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.
Creamy Black Bean Salsa Recipe
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Is this better served immediately or letting it sit for a couple of hours? Thanks! It sounds delicious!
We like it either way. It is something you can make ahead of time for a party.
Are the sweet red and green peppers referred to bell peppers? Or are the green a combo of green chiles, jalapeños, etc. ?
Hi Amanda,
The peppers in this recipe are red and green bell peppers.
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.
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)
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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)
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.
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.
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.
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.
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.