This zesty salsa is perfect as a dip, served with tortilla chips or used to top nachos and tacos. And to really spice this recipe up, try adding Goya Pickled Jalapeños and Goya Chili Powder.

2 cans Goya Black Beans (15.5. oz.), rinsed and drained 

1 can Goya Whole Kernel Corn (15.25 oz.) 

1 bottle Goya Salsa Pico de Gallo (17.6 oz.) 

2 tbsp. Goya Recaíto (rounded tablespoons) 

3 tbsp. Goya Green Pickled Jalapeno Nacho Slices, chopped (optional) 

2 tsp. Goya Minced Garlic or 4 cloves garlic, minced 

3 tbsp. Goya Extra Virgin Olive Oil 

1 tbsp. Goya Chili Powder 

2 tsp. Goya Cumin 

4 oz. shredded cheddar cheese

1.	In a large bowl, combine all ingredients except cheese. Sprinkle cheese over top and serve with tortilla chips.

Serves 8