Black Bean Pico De Gallo by @cleanfoodcrush

23 min
Easy

4 servings

🍅

450 g

Cherry Or Grape Tomatoes

🧅

5

Green Onions

🌿

30 g

Cilantro Leaves

🌶️

15 g

Red Chili

🌽

300 g

Sweet Corn On The Cob

🥫

15 oz

Black Beans

🧄

8 g

Garlic Cloves

🍋

1

Lime

🫒

15 ml

Extra Virgin Olive Oil

🧂

1.5 g

Sea Salt

⚫

0.3 g

Ground Black Pepper

Preparation Steps

  1. Step 1/10

    Drain and rinse the 15 oz can of canned black beans thoroughly in a colander.

    canned black beans
    🥫can opener
    🫗colander

  2. Step 2/10

    Quarter the 3 cups of cherry tomatoes on a cutting board.

    cherry tomatoes
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Finely chop the 5 green onions and the bunch of fresh cilantro leaves.

    green onions
    fresh cilantro leaves
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Remove the seeds from 1 red chili pepper, then mince it finely.

    red chili pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Cut the kernels from the 2 ears of sweet corn into the large mixing bowl.

    sweet corn
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  6. Step 6/10

    Add the rinsed canned black beans, tomatoes, green onions, cilantro, and chili pepper to the large mixing bowl.

    canned black beans
    cherry tomatoes
    green onions
    fresh cilantro leaves
    red chili pepper
    🥣large mixing bowl

  7. Step 7/10

    Mince 2 to 3 garlic cloves and add them to the bowl.

    garlic cloves
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  8. Step 8/10

    Juice 1 fresh lime and pour the juice into the bowl with 1 tbsp extra virgin olive oil.

    fresh lime
    extra virgin olive oil
    🍋citrus juicer
    🥄measuring spoon
    🥣large mixing bowl

  9. Step 9/10

    Season the mixture with sea salt and ground black pepper to taste.

    sea salt
    ground black pepper
    🥄measuring spoon
    🥣large mixing bowl

  10. Step 10/10

    Toss the pico de gallo gently until evenly combined, then serve immediately.

    🥣large mixing bowl
    🥄large spoon

Composition

Ingredients

Types

Vegetables, Aromatics, Oils, Seasonings, Spices

Ingredients

Cherry or grape tomatoes, Green onions, Cilantro leaves, Red chili, Sweet corn on the cob, Black beans, Garlic cloves, Lime, Extra virgin olive oil, Sea salt, Ground black pepper

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Plant-based, Mediterranean diet friendly

Calories

185 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 29g, Dietary fiber: 8g, Total fat: 5g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 260mg, Potassium: 520mg, Iron: 2.2mg, Calcium: 55mg, Magnesium: 55mg

Vitamins

Vitamin C: 32mg, Vitamin A: 70µg RAE, Vitamin K: 45µg, Folate: 95µg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

3 minutes

Overall

23 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, can opener, colander, citrus juicer, measuring spoon, large spoon

Appliances

to inform

Type

Type

Type Of Dish

Appetizer, Side dish, Dip, Salad, Salsa

Occasions

Party, Potluck, Summer gathering, Barbecue, Game day

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Crunchy, Juicy, Crisp, Tender

Flavors

Fresh, Tangy, Herbaceous, Savory, Spicy, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 2-3 days (Store in a sealed container,Keep refrigerated at or below 4°C / 40°F), freezer : (Not recommended because the fresh vegetables become watery and soft after thawing)