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Creamy Black Bean and Corn Salsa

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Creamy Black Bean and Corn Salsa

Course Side Dish
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 151kcal


  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (15 ounce) can corn drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 cup red onion diced
  • 1 Tablespoon fresh cilantro chopped
  • 1/4 cup fat-free sour cream
  • 1/2 cup nonfat plain Greek yogurt
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder


  • In a large mixing bowl, combine black beans corn, red bell pepper, green bell pepper, red onion and cilantro.
  • In a separate bowl, mix sour cream, yogurt, vinegar, cumin, chili powder, salt, pepper and garlic powder until well combined.
  • Pour yogurt mixture over corn mixture and toss gently to coat. Store, covered, in refrigerator before and after serving.
  • Serve with chips or crackers (not included in nutrition information).


MFP: MFF Creamy Black Bean and Corn Salsa
March 2021


Serving: 6.4ounces | Calories: 151kcal | Carbohydrates: 28.4g | Protein: 7.7g | Fat: 0.7g
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