One of my all time favorite things to eat is chips and salsa. I could seriously eat it every day and never get tired of it. I have been really loving the fresh flavors of homemade salsa and instead of my typical blender salsa (which I will also share soon!), I wanted to try something a little more substantial. So in comes my hearty black bean and corn pico de gallo! I’m calling it pico de gallo because all of the veggies are just finally chopped and there’s very little “saucey-ness” to this pico. I absolutely love the brightness in flavor the fresh cilantro and lime juice give and the colors are out of this world. This pico will definitely be a hit at your next get together or for your next chips and salsa “dinner” at home.
All the flavors in this recipe are from fresh ingredients minus two which I chose to used canned. Now, that’s not to say you can’t shuck your own corn and soak and cook your own black beans…that’s just saying for me “ain’t nobody got time for dat”. The best thing about this black bean and corn pico de gallo is that you can adjust the ingredients to your liking! If you like it spicier, add more jalapenos! If you like onion, add more onion!
Here’s what you’ll need:
- 3 roma tomatoes, finely chopped
- 1/3 small white onion, finely chopped
- 2-3 jalapenos, finely chopped
- 1 can black beans, drained and rinsed well
- 1 can sweet corn, drained and rinsed well
- 2 tbsp cilantro, finely chopped
- 1/3 cup green onions, thinly sliced
- 2 limes, juiced
- 1/4 cup of white vinegar
- 1 1/2 tsp salt
- Optional: 1/3-1/2 cup of Salsa Criolla Colombian Salsa
Here’s what you do:
1) Cut the roma tomatoes in half length wise and then cut the halves in half (to make long quarters). Then using your knife, carefully cut out the juicy/seeded insides to leave you with just the flesh. Then toss into your bowl. Tip: easiest to do this with a serrated knife.
2) Cut the tops off of the jalapenos, then slice them down the middle lengthwise. Using the tip of your knife, cut out the insides, then toss in the bowl. Note: If you want it really spice, keep the insides and add it all!
3) Finely dice your white onion and add to the bowl. Note: I don’t care for onion, but the hint of the flavor is necessary in this pico de gallo so I only use about 1/3 cup. If you like onion, feel free to add more.
4) Open your can of beans (or substitute with homemade black beans), drain and rinse very well. Add to the bowl.
5) Open your can of sweet corn (or substitute fresh corn kernels), drain and rinse. Add to the bowl.
6) Finely slice the green onions (I only used the green part) and add to the bowl.
7) Pluck the leaves of the cilantro from the stems, discarding the stems, and finely chop the cilantro. Add to the bowl.
8) Cut the limes in half and squeeze directly over all of the ingredients in the bowl (I even used some of the pulp for extra freshness).
9) Top with vinegar and salt.
10) Toss it all together.
11) Optional, but I LOVE the flavors this “salsa” adds. I found this at HEB in the cooking connection section and it just adds a whole ‘nother depth of flavor to this black bean and corn pico de gallo. If you chose to take my advice, add this now and toss the pico again.
Now it’s time to enjoy! I will say I recommend the scoop type tortilla chips to the flat rounds because this black bean and corn pico de gallo is quite chunky you need something that will really scoop up all the goodness.
You could even add this inside a breakfast burrito or on an omelet and I bet it would be delicious!
The tools I used in this recipe are:
- Stainless steel serrated knife & chef’s knife
- Glass nested mixing bowls
- BPA free cutting board
- Bamboo spoon
- Large Bamboo Cutting/Serving Board