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Black Bean Pico De Gallo
Season with sea salt and freshly ground black pepper, to your taste.
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Black Bean Pico De Gallo 
There’s probably a million different versions of this basic recipe out there – but that’s why it’s SO great!
This recipe is EXTREMELY flexible and interchangeable! (Drop YOUR favorite tips and additions below in the comments)
Dice up any tomatoes you have on hand.
Use green onions, or diced red onion.
Cilantro, OR any other herb such as parsley works really well too.
Red chili pepper, OR a jalapeno.
Sweet corn from the cob, OR frozen organic corn (thawed).
Black beans, OR any bean of your choice.
Garlic, no garlic, OR use minced shallot.
Fresh lime, OR lemon.
Sooooo…have some FUN and make this to YOUR preferences, while using up whatever you happen to have on hand.
This makes for an EXCELLENT party dip with some good corn chips, a tasty side dish, or simply spoon it over your grilled chicken & fish!
Makes about 4 servings
Ingredients:
- 3 cups ripe cherry or grape tomatoes
- 5 green onions
- a bunch of fresh cilantro leaves
- 1 red chili, seeded and diced
- 2 sweet corn on cobb
- 1 (15 oz) can black beans, drained and rinsed well
- 2-3 fresh garlic cloves, minced
- 1 fresh lime, juiced
- 1 Tbsp extra virgin olive oil
- sea salt and ground black pepper, to taste
Instructions:
Finely chop your green onions, quarter your tomatoes, seed and mince the red chili, and chop the fresh cilantro leaves.
Carefully cut the corn from the cobs. When the corn is fresh and super tender, there is no need to cook. Alternatively, you may choose to dunk your corn cobs in salted boiling water for just 2 or 3 minutes.
Add all of your prepped ingredients into a large bowl together with the black beans.
Add in garlic, freshly squeezed lime juice, and extra virgin olive oil.
Season with sea salt and freshly ground black pepper, to your taste.
Toss gently to combine, then serve.
Stays good refrigerated in a sealed container for 2-3 days.
Enjoy!
Rachel
Ingredients
- 3 cups ripe cherry or grape tomatoes
- 5 green onions
- a bunch of fresh cilantro leaves
- 1 red chili, seeded and diced
- 2 sweet corn on cobb
- 1 (15 oz) can black beans, drained and rinsed well
- 2-3 fresh garlic cloves, minced
- 1 fresh lime, juiced
- 1 Tbsp extra virgin olive oil
- sea salt and ground black pepper, to taste
Instructions
- Finely chop your green onions, quarter your tomatoes, seed and mince the red chili, and chop the fresh cilantro leaves.
- Carefully cut the corn from the cobs. When the corn is fresh and super tender, there is no need to cook. Alternatively, you may choose to dunk your corn cobs in salted boiling water for just 2 or 3 minutes.
- Add all of your prepped ingredients into a large bowl together with the black beans.
- Add in garlic, freshly squeezed lime juice, and extra virgin olive oil.
- Season with sea salt and freshly ground black pepper, to your taste.
- Toss gently to combine, then serve.
- Stays good refrigerated in a sealed container for 2-3 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 cups ripe cherry or grape tomatoes
- 5 green onions
- a bunch of fresh cilantro leaves
- 1 red chili, seeded and diced
- 2 sweet corn on cobb
- 1 (15 oz) can black beans, drained and rinsed well
- 2-3 fresh garlic cloves, minced
- 1 fresh lime, juiced
- 1 Tbsp extra virgin olive oil
- sea salt and ground black pepper, to taste
Instructions
- Finely chop your green onions, quarter your tomatoes, seed and mince the red chili, and chop the fresh cilantro leaves.
- Carefully cut the corn from the cobs. When the corn is fresh and super tender, there is no need to cook. Alternatively, you may choose to dunk your corn cobs in salted boiling water for just 2 or 3 minutes.
- Add all of your prepped ingredients into a large bowl together with the black beans.
- Add in garlic, freshly squeezed lime juice, and extra virgin olive oil.
- Season with sea salt and freshly ground black pepper, to your taste.
- Toss gently to combine, then serve.
- Stays good refrigerated in a sealed container for 2-3 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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