Black Bean Pico de Gallo Salad Recipe

Black Bean Pico de Gallo from Nakeytoes LivingThis Black Bean Pico de Gallo is a wonderful salsa that makes for a quick, hearty, yet light snack or a wholesome side dish. Toss some diced avacado on top, and it can be eaten as a salad.  Served with chips, it is a refreshing, tasty dip or salsa.  Placed along with the other toppings, it adds a delightful splash of color and flavor to your tacos or nachos.  Added to any entre, it becomes a lovely garnish and side dish.

If you need a quick and easy main dish, simply add some grilled chicken, either fresh and hot off the grill, or pre-prepared and chilled.  Fill warmed tortillas, sprinkle on some cheese, and serve a new family favorite twist on tacos or fajitas.

Junior’s school has an annual potluck hosted by the Parent Teacher Council in order to welcome new families. This year’s theme was Fall Fiesta and the cuisine was to be Mexican. Second Grade, for which I am the homeroom coordinator, was in charge of side dishes.

Being allergic to milk, I knew I didn’t want to make anything with cheese. My friend Grayson had made a black bean dip for one of our Sit & Sews so I decided to make a variation of it for the potluck.

tomatoes for pico de galloThis most difficult part of preparing this salad is chopping the vegetables.  For the tomatoes I used vine ripened because they are the closest to home grown, but Roma’s can be used. Be sure to add the fresh cilantro, as the flavor is incomparable and essential for the Mexican taste.

 

 

What you will need:

  • 1 can black beans, drained
  • 1 can kernel corn, drained
  • 1 small onion, chopped
  • 3 vine ripened tomatoes, diced small
  • 1 bunch green onions, chopped
  • 1/2  small green pepper, chopped
  • a few sprigs cilantro, chopped
  • 1 lime, juiced
  • coarse salt, to taste

What you need to do:

  • Drain canned vegetables and place in a mixing bowl.
  • Clean and chop remaining vegetables and cilantro, adding them to the bowl.
  • Add lime juice and salt. Mix well
  • Serve with tortilla chips.

 

Black Bean Pico de Gallo Salad Recipe
 
Author:
Recipe type: Salsa
Cuisine: Mexican
Serves: 12
Prep time:
Total time:
 
Ingredients
  • 1 can black beans, drained
  • 1 can kernel corn, drained
  • 1 small onion, chopped
  • 3 vine ripened tomatoes, diced small
  • 1 bunch green onions, chopped
  • ½ small green pepper, chopped
  • a few sprigs cilantro, chopped
  • 1 lime, juiced
Instructions
  1. Drain canned vegetables and place in a mixing bowl.
  2. Clean and chop remaining vegetables and cilantro, adding them to the bowl.
  3. Add lime juice and salt. Mix well
  4. Serve with tortilla chips.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

%d bloggers like this: