Mexican Salsa Dip & Corn Chips

Serves: 4 | Prep Time: 10 min | Cooking Time: 10 min

Diego's GoMEX® Corn Tortillas
Diego's GoMEX® Corn Tortillas


  • 100g refried beans

  • 100g nopalitos (pickled cactus)

  • 100g corn kernels

  • 100g black beans

  • 2 tomatoes

  • ½ red onion

  • 1 avocado

  • Coriander - garnish

  • 1l canola oil

  • Sour cream

  • 500ml glass jar with lid

Tip: Salsa can be made the day before and refrigerated. Chips will keep for 4-5 days in an airtight container.
Perfect for a weekend picnic!


  1. To make salsa, press refried beans in the bottom of the jar .
  2. Cut tomatoes into quarters, remove seeds and dice. Add to jar.
  3. Dice red onion. Add to jar.
  4. Drain corn kernels. Add to jar.
  5. Drain black beans. Add to jar.
  6. Dice avocado. Add to jar.
  7. Top with sour cream and coriander leaves.
  8. To make corn chips, using a sharp knife, cut each Diego’s White Corn Tortilla into 6 triangles.
  9. Lightly fry tortillas until golden brown in a deep fryer or in a pot of oil 180°C.
  10. Place chips on paper towel to drain excess oil.