Black Bean and Corn Pico De Gallo

If you’re looking for something you can make ahead to grab quick and stuff in a pita, or make a wrap for lunch you should make up a batch of black bean and corn pico de gallo. It’s also wonderful on corn chips, or loaded nachos, salad, or tacos. It’s easy to make, and only gets better when you refrigerate it for a day or two.

I’m a throw it in the bowl, and taste as you go along cook, so feel free to change this recipe to suit your own taste.

Here’s my recipe for Black Bean and Corn Pico De Gallo:

Image (c) L Gerlach

1 medium tomato chopped

1/4 cup red or yellow onion finely chopped

1/4 cup cilantro chopped

2 Tablespoons fresh lime juice

1 teaspoon minced garlic

1 cup corn (drained)

1 cup black beans (drained and cooked or canned)

Mix all the ingredients together in a medium bowl and refrigerate. If you refrigerate this over night it’s even better than eating it the same day. The flavors blend together to make a wonderful pico de gallo.