Corn and Bean Salad

La Cocina Goya

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  • Ingredients
  • Directions


fresh jalapeño pepper, seeded and diced

2 tbsp.

orange juice

2 tbsp.

finely chopped fresh cilantro

2 tbsp.

finely chopped fresh mint

2 cans (15.5 oz. each)

GOYA® Pinto Beans, drained and rinsed

2 cans (15.5 oz. each)

GOYA® Black Beans, drained and rinsed


red bell pepper, diced


red onion, diced


avocado, halved, pitted, peeled and diced

½ cup

GOYA® Queso Fresco, coarsely crumbled


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Step 1

Whisk together vinegar, olive oil, jalapeño, orange juice, honey, cilantro, mint, garlic, Adobo seasoning and crushed red peppers.

Step 2

Toss together pinto beans, black beans, corn, red pepper, onion and vinaigrette until well combined.

Step 3

Just before serving, fold in avocado and garnish with queso fresco.


Note: To make ahead, prepare salad without avocado; cover and refrigerate for up to 1 day before serving. Add avocado just before serving.

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