January 7, 2009

Creamy Black Bean Salsa

1 can 15 oz. black beans, rinsed and drained
1 1/2 C. frozen corn, thawed
1 C. finely chopped sweet red pepper
3/4 C. finely chopped green pepper
1/2 C. finely chopped red onion
1 Tbsp. minced fresh parsley
1/2 C. sour cream
1/4 C. mayo
2 Tbsp rice vinegar
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
tortilla chips

In a large bowl combine the beans, corn, peppers, onion, and parsley. (I hand chop them, it works better in this recipe.) Combine the rest of the ingredients, and pour over the corn mixture. Toss gently to coat. Serve with tortilla chips.

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