Creamy Black Bean Corn Salsa Recipe Was Gone In Minutes (10 Minutes) High Fiber Recipes High Protein Recipes Appetizers Snacks Salads Side Dishes Gluten-free Vegetarian

Needing another appetizer for my family get-together, 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 now on all my get-togethers menu!

To make this quick and easy high-fiber and high-protein 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! (Check out the health benefits of fiber and the health benefits of protein.)

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.

Cuisine: Mexican / American / Tex-Mex
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

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. (To thaw the corn quickly, I put it into a mesh strainer and ran it under water. Was thawed in seconds. You could use canned whole kernel corn instead of frozen corn. Add in some chopped avocado, chopped fresh cilantro or chopped tomato.)
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. Store the black bean and corn salsa in an airtight container in the fridge.

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