Salsa with Black Beans & Shoepeg Corn

Easiest ever - 2 cans & 1 jar!

Time

prep 0:05       total 1:05

Yield

10 to 15 servings

Ingredients

Ingredients

1 can (15 oz.) Black Beans
1 can (11 oz.) Green Giant White Shoepeg Corn
1 jar (1 lb.) Desert Pepper 2 Olive Roasted Garlic Salsa

Instructions

Drain beans & corn.
Stir beans, corn & salsa together.
Cover & refrigerate an hour or more.
Serve with corn chips or tortilla chips.

Optional add-ins:
Chopped Avocado, scallions, cilantro

Author's Comments

I actually pack the beans & corn so I can make this on vacation in Mexico. Any salsa will work, but you must use GG White Shoepeg Corn & good quality small black beans for the recipe to work. Neither are available in Mazatlan.

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