prep time: 20 minutes
servings: 4 cups
ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley (we actually have started to substitute cilantro for this)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1teaspoon ground cumin
1teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
tortilla chips
steps:
1. in a large bowl, combine the beans, corn, peppers, onion and parsley.
2. in another bowl, combine the sour cream, mayonnaise, vinegar and seasonings. pour over corn mixture and toss gently to coat.
3. refrigerate leftovers
- submitted by the bacon gnome. the salsa has hence been renamed "crack salsa" as in it's totally addicting
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we found that it is a good idea to chop the peppers the night before and allow them to dry out a bit. otherwise the salsa gets a little watery from all the water the peppers already have in them.
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