Easy Bean and Corn Salsa and Queso

Susan Feliciano

By
@frenchtutor

We like making salsa from scratch, but sometimes you want something quick PLUS tasty. This fills the bill.


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Rating:

Comments:

Serves:

1 quart

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

FOR SALSA

2 c
favorite tomato salsa (homemade or from a jar)
1 c
black beans, rinsed and well-drained
1 c
corn kernels, canned or frozen and steamed
4 Tbsp
chopped fresh or frozen cilantro

FOR QUESO

16 oz
velveeta queso blanco cheese product
2-4 Tbsp
evaporated milk (or whole milk)

Directions Step-By-Step

1
Drain the beans and corn very well and mix with the salsa and cilantro. Store in a quart jar in the refrigerator.
2
To make the queso, cut up one pound of Velveeta Queso Blanco cheese product and mix with 1 to 1 1/2 cups of the above salsa. Heat over gentle heat (or microwave), stirring until cheese melts and is smooth. Serve over Tex-Mex dishes or use as a dip with tortilla chips. For a thinner sauce, add the 2-4 tablespoons milk to achieve the consistency you like.
3
Optional variation:
Some people like their corn and bean salsa to be sweeter. You can stir in 1 tablespoon sugar and 2 tablespoons cider vinegar if this is how you like it. You can also add fresh chopped onion, minced Jalapeno peppers, or bell pepper if you wish. Taste and season with salt and pepper if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy