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Beks Black Bean Salsa/Pico De Gallo

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Ingredients

Adjust Servings:
2 (10 ounce) cans rotel tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Nutritional information

144
Calories
8 g
Calories From Fat
0.9 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
383.8 mg
Sodium
28.5 g
Carbs
7.5 g
Dietary Fiber
0.8 g
Sugars
8.3 g
Protein
150g
Serving Size

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Beks Black Bean Salsa/Pico De Gallo

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    This was very enjoyable! I had fresh tomatoes I needed to use up, so used those rather than canned and I added an avocado to the mix. I would have added more hot peppers, but I was making it for a crowd and didn't know how much heat they could stand. Thanks for posting!Update: Next day, I combined the leftovers with some ground beef, tomato sauce and taco seasonings, cheddar cheese and sour cream for a great calzone filling.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Bek’s Black Bean Salsa/Pico De Gallo, I love this with pork chops and yellow rice, as an alternative to plain black beans It’s also a great colorful dip to put out for parties with tortilla chips or pita chips This can be served warm or cold, we like it both ways This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices I’ve written this to be made from scratch, but it might help to glance through that recipe first I also included some variations I’ve tried at the bottom of the directions – as always, let me know how you change it up , This was very enjoyable! I had fresh tomatoes I needed to use up, so used those rather than canned and I added an avocado to the mix I would have added more hot peppers, but I was making it for a crowd and didn’t know how much heat they could stand Thanks for posting!Update: Next day, I combined the leftovers with some ground beef, tomato sauce and taco seasonings, cheddar cheese and sour cream for a great calzone filling , I made this to be used for your Recipe #297430, but also tasted some plain with baked chips used fresh tomatoes and ended up adding the avocado from the salad to it, so it wouldn’t brown That would be a great variation, like guacamole with black beans and corn It was really good plain, but even better on the salad


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    Steps

    1
    Done

    Combine All Ingredients in a Large Bowl.

    2
    Done

    Refrigerate For at Least 30 Minutes, Preferably an Hour to Marry the Flavors. the Frozen Corn Should Be Thawed by the Time You're Ready to Serve. If You're Serving Immediately, Make Sure Your Corn Is Thawed Before Adding to the Recipe!

    3
    Done

    Variations:

    4
    Done

    Try Roasted Red Bell Pepper Instead of Fresh For a Great, Smoky Taste.

    5
    Done

    Use Different Colored Bell Peppers For a More Festive Look.

    6
    Done

    Add 1/4 Cup Diced Red Onion.

    7
    Done

    Add Diced Jalepenos or Habaneros to Kick It Up.

    8
    Done

    Let Me Know Any Other Variations You Try!

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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