Salsa Corn Bean Dip
- Ready In:
- 3hrs 5mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 1 (16 ounce) jar salsa (medium to hot, your preference)
- 1 (15 ounce) can whole kernel corn, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
directions
- Drain the corn and black beans, rinse and drain off all excess water. Mix all three ingredients thoroughly. Refrigerate until ready to use. Allow at least 3 hours for the flavors to blend, preferably making this one day ahead.
- Note: For a spicier mix, use one jar medium salsa and one jar hot salsa.
- Serve with tortilla chips.
- "Cooking" time is just the time it takes for the flavors to blend.
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Reviews
-
Since I host several groups each month, I'm always willing to try new dips & spreads, &, like this one, I do fine those I'm happy to add to my finger food counter! This is A VERY NICE TASTING, EASY-TO-MAKE DIP! I did use the medium salsa (MY personal preference) & I also made half the batch as indicated & the other half topped with a bit of shredded colby jack cheese! Both were depleted at about the same rate, so . . . Thanks for a very nice recipe! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]
RECIPE SUBMITTED BY
Former New Yorker, I like to "play" with recipes, love to make one-bite appetizers, thrive on holiday cooking! I also enjoy finding recipes with a small amount of ingredients that taste more complicated, and constantly seek make-ahead recipes....