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Corn-Bean-Pico de Gallo Salsa


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Rate this recipe 4.3/5 (4 Votes)


  • 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.)



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.


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