BLACK BEAN PICO DE GALLO

March 7, 2022

I once was served something similar to this at a baby shower and it so wow-ed that I was posted up in the back by a bowl of it, steadily enjoying it for the duration of gift opening. (I was pregnant myself, which partly explains it.) But this stuff. You do not have to be pregnant to love it so much you could eat a lion’s share! We really love it at our house. On a day when you want just like a snack-y thing for lunch it can be the whole lunch all on it’s own. Quite filling!

Also you could put it on top of chicken nachos to make them VERY good. ALSO just all the normal ways a delicious pico type dip thing could be used and appreciated in and around tortilla chips.

When possible I like to use grilled corn. The grilled rewards you with the dip feeling a little nicer and the lovely char, but the whole thing is good even with simple canned corn!

BLACK BEAN PICO DE GALLO
Makes about four cups

15 ounces black beans
3 ears of corn, sliced (or 15 ounces canned)
15 cherry tomatoes, halved
1/2 red onion, minced
1/4 cup cilantro
2 avocados, cubed
2 jalapeños, diced (optional)
2 tablespoons red wine vinegar
2 limes, juiced (about 4 tablespoons)
2 teaspoons honey
1/4 cup olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Combine black beans, corn, tomatoes, red onion, cilantro, avocado, and jalapeño (if using).

In a separate bowl, stir together red wine vinegar, lime juice, honey, olive oil, garlic powder, salt, and pepper. Toss pico in dressing.

BLACK BEAN PICO DE GALLO
 
Author:
Ingredients
  • 15 ounces black beans
  • 3 ears of corn, sliced (or 15 ounces canned)
  • 15 cherry tomatoes, halved
  • ½ red onion, minced
  • ¼ cup cilantro
  • 2 avocados, cubed
  • 2 jalapeños, diced (optional)
  • 2 tablespoons red wine vinegar
  • 2 limes, juiced (about 4 tablespoons)
  • 2 teaspoons honey
  • ¼ cup olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Combine black beans, corn, tomatoes, red onion, cilantro, avocado, and jalapeño (if using).
  2. In a separate bowl, stir together red wine vinegar, lime juice, honey, olive oil, garlic powder, salt, and pepper. Toss pico in dressing.

Adapted from Spend with Pennies

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Comments

  • Jammie Wiessner

    I make this around 3 times a week my brother who is a double amputee vet and is living with me loves eat he has it with all three meals each day I now have to make double batches. Thank you for the recipe. Jammie from portage Michigan

  • Katie

    Honored to have been the inspiration for one of your posts. :)

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