Recipe by Goya
"An addictive black bean corn salsa--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® Pickled Jalapenos 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."
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2 (15.5 ounce) cans
Goya Black Beans, drained and rinsed
1 (17.6 ounce) container
Goya Salsa Pico de Gallo
1 (15.25 ounce) can
Goya Whole Kernel Corn, drained
Goya Extra Virgin Olive Oil
Goya Green Pickled Jalapeno Nacho Slices
Goya Chili Powder
Goya Minced Garlic
I rated this a 4 because I think mine is better. :) http://allrecipes.com/CustomRecipe/62445685/Pico-De-Gallo-With-Beans-and-Corn/Detail.aspx
This recipe has entirely too much cumin in it. I will make my own recipe next time, with less spice and some fresh tomatoes instead. The pico de gallo is fine if you don't have fresh, but I prefer a fresh salsa recipe to this one.
I made this for the Recipe Group. We liked this, but thought it needed to be jazzed up. I added a red jalapeno from the garden instead of the pickled jalapeno nacho slices, but because I seeded my jalapeno it didn’t contribute much heat. I also added some green onion, including the green tops to add a little more color to this. I made 1/4 of this recipe (for just the two of us) using 1/2 can of black beans (froze the rest which works really well), Pace chunky salsa, and frozen corn, rather than the Goya products. I served this with Mexican Grilled Chicken (also from this site) which went well with this salsa.
I made this for Recipe Group. I followed the recipe exactly, but I did not use Goya products because my grocery doesn't carry them. I liked it so much that I made it my entire dinner! I omitted the jalapeno nacho slices because I knew it would be too hot for me if I added them. My husband, on the other hand, added a jalapeno ring to every bite! I served this with Baked Tostado Scoops. The salsa filled each little cup for a perfect bite of deliciousness.
Only difference was 1 can reduced sodium black beans, 2 cans drained RoTel w/green chilies, sliced jalapeno peppers, hot mexican chili powder, 1tsp dried cilantro, sliced green onions and a few squirts of lime juice. Did not use Goya products. Definitely has a kick!
This was delicious! I think next time I'll add some lime juice. This would also be great in a tortilla as a healthy wrap.
Made this for Recipe Group and we really enjoyed it, though I knew we would because I make something similar to this that we just love! I made tacos for dinner last night and thought this would go well...it did! I halved the recipe and was not able to use Goya products, but made it exactly otherwise, also using the jalapeno slices. I would definately make this again, maybe adding a little lemon or lime juice next time! Thanks for sharing. :)
I made this for Recipe Group 9/10/10. I started with dried black beans and fresh corn, so my measurements weren't exact, but I tried to keep it proportional. I had never used pickled jalapeno before and wasn't sure what to expect. After refrigerating overnight to blend the flavors this was quite tasty, but hard to eat as a dip. It will, however make good filling for tacos and it would be good over rice.
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