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."
Watch video tips and tricks
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.
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.
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!
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.
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
This satisfying soup comes together in just minutes.
This spicy salsa stars black beans, corn, and a tangy dressing.
This Mexican favorite can be made easily for a quick weeknight dinner.