Arizona Salsa Dip

Two 10-ounce bags frozen corn, thawed
Two 14- to 16-ounce cans whole black beans, drained and rinsed
1 medium red onion, chopped finely
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 Tablespoon cilantro, chopped finely
1/4 cup sour cream
2 Tablespoons red wine vinegar
1/2 cup mayonnaise
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste

In a large bowl, combine corn, red onion, peppers, cilantro, and black beans.

In a small bowl, whisk together the sour cream, vinegar, mayonnaise, cumin, and chili powder until well combined. Toss dressing with corn and black bean mixture. Salt and pepper to taste. Serve with corn chips.

AUTHOR: Lori A