Black Bean Salsa

09 Jun


  • 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
  • 3 tablespoons Goya Extra Virgin Olive Oil
  • Goya Green Pickled Jalapeno Nacho Slices (optional)
  • 1 tablespoon Goya Chili Powder
  • 2 teaspoons Goya Cumin
  • 2 teaspoons Goya Minced Garlic


  1. In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips. Or, cover bowl with plastic wrap and refrigerate until ready to eat.
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Posted by on June 9, 2011 in Recipes


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