Black Bean Salsa

- Great Salsa Book - Salsas - Mango - Pineapple Curry - Fresh Fruit - - Peach - Watermelon - Ancho - Beans - Vegetarian - Lee's Recipes -

Ingredients


2 cans Goya Black Beans (15.5. oz.), rinsed and drained
1 can Goya Whole Kernel Corn (15.25 oz.)
1 bottle Goya Salsa Pico de Gallo (17.6 oz.)
2 tbsp. Goya Recaíto (rounded tablespoons)
3 tbsp. Goya Green Pickled Jalapeño Nacho Slices, chopped (optional)
2 tsp. Goya Minced Garlic or 4 cloves garlic, minced
3 tbsp. Goya Extra Virgin Olive Oil
1 tbsp. Goya Chili Powder
2 tsp. Goya Cumin
4 oz. shredded cheddar cheese

Directions


1. In a large bowl, combine all ingredients except cheese. Sprinkle cheese over top and serve with tortilla chips.

Serves 8



Souce: Goya Recipes 3/11/2009
http://www.goya.com/english/recipes/recipe.html?id=12