 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
âI love sour cream on Mexican dishes, so I decided to add it to a salsa recipe,â says field editor Darlene Brenden of Salem, Oregon. âIt always goes fast, so you may want to double the recipe.â 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 |
1/2 cup sour cream |
1/4 cup mayonnaise |
2 tablespoons red wine vinegar |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
tortilla chips |
Directions:
1. In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.
|
|