Salsa with Black Beans & Shoepeg Corn
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| Easiest ever - 2 cans & 1 jar! |
Time
prep 0:05
total 1:05
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 |
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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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