This Pico de Gallo bean salad recipe is a staple in our household. It’s low-calorie, keto-friendly, and full of bold flavor. It’s a meal all in itself, so chips are optional but always welcomed!
We enjoy pairing it with our vegetarian empanadas!
Bean Salad With Pico De Gallo Recipe
- 15 oz Red kidney bean
- 15 oz Black bean
- 15 oz Whole kernel corn
- 4 small Tomatoes, diced
- 1/2 large Red onion, diced
- 2 Limes
- 1/4 cup Olive oil
- 1 clove Garlic, crushed
- 1/4 Jalapeno, diced
- 1 tsp Salt
How To Alter A Pico de Gallo Recipe?
Save this recipe to your salad or appetizer Pinterest board for later use. Trust me; you won’t regret it!
A classic Pico de Gallo recipe excludes the beans and corn. It also uses white onions instead of red.
It consists of the following ingredients, which are finely chopped and tossed together:
- About one small onion
- One medium serrano or jalapeño pepper, seeds, and ribs (adjust accordingly to your desired level of heat)
- Lime juice
- Ripe red tomatoes
- Fresh cilantro
Since tomatoes are a fruit, you can replace the tomatoes with other fruits such as mangos, peaches, or sweet corn. Further, you can add avocado or peppers.
What Is The Difference Between Salsa and Pico de Gallo?
They share the same “basic” ingredients; however, the preparation methods are different.
Salsa usually includes stewed or roasted tomatoes and is prepared as a puree. For me, the “S” is salsa means “Saucey.”
My preference is ALWAYS, any variation of Pico de Gallo. This is because it uses raw and diced ingredients. In other words, it’s quick to make!
We all have days when we just don’t feel like cooking. My Bean Pico de Gallo salad recipe is for my lazy “I don’t want to cook days” since it’s packed with protein, and it’s a healthy, low-calorie meal.
It works well for appetizers, and we enjoy tossing a few spoon fulls over just about anything that needs flavor.
If you have any questions about this recipe or would enjoy more Latin-style dishes, please leave me a comment below.
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