This creamy salsa is full of summer flavor and a nice change from the usual tomato salsa. Serve with tortilla chips or as a relish with your favorite Mexican food.
1 1/2 cups fresh corn (kernels cut off the cob)
1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 cup minced red bell pepper
3/4 cup minced green bell pepper
1 tablespoon minced jalapeno pepper (optional)
1/2 cup minced red onion
1 tablespoon minced fresh parsley
1 tablespoon minced cilantro
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 ground black pepper
Heat a medium sauté pan with olive oil. Add corn and sauté for 5 minutes. Remove from heat and allow to cool.
Combine black beans, corn, red bell pepper, green bell pepper, jalapeno pepper, onion, parsley and cilantro together in a bowl. Add cooled corn and toss.
Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl. Pour over vegetable-bean mixture. Toss gently to coat.