Who knew it was so simple to jazz up store-bought salsa or that a few everyday ingredients could give it so much flavor? This one's perfect as a chip dipper or on top of tacos, burritos, eggs...stop us before we go on! —Patricia Swart, Galloway, New Jersey
- 1 cup chunky salsa
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned whole kernel corn, drained
- Tortilla chips
- In a small bowl, combine the salsa, beans and corn. Refrigerate until serving. Serve with tortilla chips. Yield: 4 servings.
Originally published as Black Bean & Corn Salsa in Simple & Delicious February/March 2012, p31
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Black Bean & Corn Salsa
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 20, 2013
"Simple, easy, adds a little extea, and it looks pleasing to the eye. Love colorful food."