Creamy Black Bean Salsa

I don't know where my mom got this recipe, but I'm glad she shared it with me. It is beautiful and fantastic! 

1- 15 oz can black beans (drained and rinsed) 

1 1/2 cup frozen white corn (thawed)

1 cup finely chopped sweet red pepper

1/2 cup finely chopped red onion

1 Tbsp chopped fresh italian parsley

(my mom uses cilantro but I don't like cilantro so I substituted parsley)

1/2 cup sour cream

1/4 cup plain yogurt

2 Tbsp red wine vinegar

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 t garlic powder

1/8 tsp (on a pinch) of pepper

Combine the sauce by mixing the parsley, sour cream, yogurt, vinegar, cumin, chili powder, salt, garlic powder, and pepper together first. Then mix it into your veggies. I think it tastes better if you let it refrigerate at least 1 hour, but it is fantastic right off too. 

Serve with corn tortilla chips. 

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