Feedback
Here’s the black bean salsa you’ve been looking for. You know how to make salsa the traditional way—now, try our black bean corn salsa for a fun surprise at parties or at home. Spice things up even more with GOYA® Jalapeños Peppers and GOYA® Chili Powder. This zesty black bean salsa recipe is perfect as a dip, served with tortilla chips, or used to top nachos and tacos.
2 cans (15.5 oz. each)
GOYA® Black Beans, drained and rinsed
1 jar (17.6 oz.)
GOYA® Salsa Pico de Gallo-Mild
1 can (15.25 oz.)
GOYA® Golden Corn, drained
3 tbsp.
GOYA® Extra Virgin Olive Oil
3 tbsp.
chopped GOYA® Jalapeño Peppers, (optional)
1 tbsp.
GOYA® Chili Powder
2 tsp.
GOYA® Cumin
2 tsp.
GOYA® Minced Garlic or 4 cloves garlic, finely chopped
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Step 1
In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips. Or, cover bowl with plastic wrap and refrigerate until ready to eat.
This Black Bean Salsa is the perfect dip for crispy chips. But this salsa can also be transformed into hearty base for a warm-weather dinner. Simply grill your favorite protein – we like shrimp with this salsa. (4 -6 oz. of protein per person will suffice). Then, spoon 1 cup Black Bean Salsa on each place, top with grilled protein and enjoy.
No Reviews Yet
