Salsa Verde Corn & Bean Salad
This out-of the-ordinary salad takes almost no time at all to pull together. You can serve it right away or refrigerate to let the flavors meld. The uses for this salad are endless. It's delicious on its own, or served over chicken or pork. It’s also great in a taco or wrap. The possibilities are endless!
Ingredients
1.25 cups Pace® Salsa Verde
1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 mango, peeled, pitted and diced (about 1 cup)
2 tablespoons chopped fresh cilantro
1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 mango, peeled, pitted and diced (about 1 cup)
2 tablespoons chopped fresh cilantro
Instructions
Stir the salsa, pepper, corn, beans, mango and cilantro in a medium bowl. Season to taste. Serve immediately or cover and refrigerate until ready to serve.
Salsa Verde Corn & Bean Salad
This out-of the-ordinary salad takes almost no time at all to pull together. You can serve it right away or refrigerate to let the flavors meld. The uses for this salad are endless...
Directions
Print
Stir the salsa, pepper, corn, beans, mango and cilantro in a medium bowl. Season to taste. Serve immediately or cover and refrigerate until ready to serve.
Ingredients
1.25 cups Pace® Salsa Verde
1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 mango, peeled, pitted and diced (about 1 cup)
2 tablespoons chopped fresh cilantro
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