Confetti Corn and Bean Salsa with Jalapeno

Here’s a spicy black bean and corn salsa that’s loaded with fresh flavors and texture.

Original recipe makes 6 cups


2 (15.25 ounce) cans Del Monte® Southwest Corn with Poblano and Red Peppers
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
2 (8 count) cans Del Monte® Tomato Sauce
1/3 cup sliced green onions
2 jalapeno peppers, seeded and coarsely chopped
3 tablespoons chopped fresh cilantro
Salt and black pepper
Baked tortilla chips or pita chips

  • PREP

    10 mins


    4 hrs 10 mins


  1. Combine canned seasoned corn, black beans, garbanzo beans, canned tomato sauce, green onions, jalapeno and cilantro in a large bowl. Season to taste with salt and black pepper. Cover and chill for 4 to 24 hours. Serve with tortilla chips.


Calories: 137 kcal
Carbohydrates: 21.5 g
Cholesterol: 0 mg
Fat: 4.4 g
Fiber: 3.6 g
Protein: 3.6 g
Sodium: 292 mg