Tuesday, September 15, 2009

Corn and Black Bean Pico de Gallo

This is my take on a recipe I found online. It is SO VERY yummy and also incredibly easy. It'll make you wish you had found it sooner. My family's score on a scale of 1-5 with 5 being the highest? A unanimous 5!

  • 1 (15.5 oz) can of sweet corn, drained and rinsed
  • 1 (15-oz) can black beans, drained and rinsed
  • 2 (14.4 oz) cans diced tomatoes, drained (fire roasted adds flavor)
  • 1 med. onion, minced (red onion adds color)
  • 3 tbs. cilantro, chopped
  • 2 tbs. lime juice
  • 1 tbs. vegetable oil
  • 1/2 tsp. coarse salt (kosher or sea salt)
  • 1/2 tsp. ground cumin
  • 1/4 tsp. pepper
  • 1-2 garlic cloves, minced
  • Optional:
    1 avocado, pitted, peeled and chopped

In large bowl, stir together all ingredients except the avocado.

Refrigerate until ready to serve, or for at least 1 hour. Stir in avocado just before serving.

Serve on bibbed lettuce as a salad, or with corn chips as a dip, or as a topping on a Mexican or southwestern dish or any other way you can think of.

It's delicious!

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