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bek s black bean salsa pico de gallo


i love this with pork chops and yellow rice, as an alternative to plain black beans. it's also a great colorful dip to put out for parties with tortilla chips or pita chips. this can be served warm or cold, we like it both ways. this recipe started with leftovers from recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. i've written this to be made from scratch, but it might help to glance through that recipe first. i also included some variations i've tried at the bottom of the directions - as always, let me know how you change it up.


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  1. Combine all ingredients in a large bowl
  2. Refrigerate for at least 30 minutes
  3. Preferably an hour to marry the flavors
  4. "the frozen corn should be thawed by the time youre ready to serve"
  5. "if youre serving immediately
  6. Make sure your corn is thawed before adding to the recipe !"
  7. Variations:
  8. Try roasted red bell pepper instead of fresh for a great
  9. Smoky taste
  10. Use different colored bell peppers for a more festive look
  11. Add 1 / 4 cup diced red onion
  12. Add diced jalepenos or habaneros to kick it up
  13. Let me know any other variations you try !

Step 10

Total Time in Minute 40

Ingredients Count 11

cooking bek s black bean salsa pico de gallo

See More Relate Photo


Rotel tomatoes

Green onions

Fresh cilantro

Fresh lime juice


Dried oregano


Black beans

Frozen corn

Red bell pepper


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