Corn-Bean-Pico de Gallo Salsa

By beach cook

Ingredients

• 15 oz Bush's Black Beans Drained
• & Washed
• 11 oz Mexican Style Corn with Red/Green Peppers Drained & Washed
• 7 oz Pico de Gallo (Produce Dept.)

Preparation

Step 1

Large Skillet, Medium/Low Heat Add Beans & Corn. Heat Just Warm. Do Not Brown.

Remove, Let Cool, Add Pico de Gallo. Refrigerate.

Serve Cold with Fish, Chips etc.