Easy Bean and Corn Salsa and Queso
2 cfavorite tomato salsa (homemade or from a jar)
1 cblack beans, rinsed and well-drained
1 ccorn kernels, canned or frozen and steamed
4 Tbspchopped fresh or frozen cilantro
16 ozvelveeta queso blanco cheese product
2-4 Tbspevaporated milk (or whole milk)
How to Make Easy Bean and Corn Salsa and Queso
- Drain the beans and corn very well and mix with the salsa and cilantro. Store in a quart jar in the refrigerator.
- 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.
- 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.