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.
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