Black Bean Pico De Gallo

Black Bean Pico De Gallo

by

Something quite similar to this was previously served to me at a baby shower, and it was so amazing that I was seated in the back by a bowl of it and had it steadily as the gifts were being opened. (My own pregnancy partially explains it.) Nonetheless, this. It’s possible to love something so much you could eat a lion’s share without being pregnant! Here at our home, we truly enjoy it. It might be the entire lunch by itself on days when you only want a snack-type meal for lunch. Very filling!

Table of Contents

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 the cobb
  • 1 (15 oz) can of 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

Instruction:

Chop the fresh cilantro leaves, tomatoes into quarters, red chilies into mince, and green onions and onions.
Remove the corn off the cobs with care. The corn doesn’t need to be cooked if it is fresh and unbelievably soft. As an alternative, you can boil your corn cobs for just 2 or 3 minutes while adding salt to the water.

  • Add the black beans to a large bowl along with the rest of your prepared ingredients.
  • Add garlic, extra virgin olive oil, and freshly squeezed lime juice.
  • To taste, season with sea salt and freshly ground black pepper.
  • Serve after a light tossing to mix.

For two to three days, it keeps well in the fridge in a sealed container.

Related Posts