Bek's Black Bean Salsa/Pico De Gallo |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Bek's Famous Pico De Gallo, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up. Ingredients:
2 (10 ounce) cans rotel tomatoes, with green chiles |
3 green onions, chopped |
1/4 cup fresh cilantro, finely chopped (use scissors in a coffe mug) |
2 tablespoons fresh lime juice |
1 tablespoon garlic, minced (jarred is fine) |
1 teaspoon dried oregano |
2 teaspoons cumin |
1 (15 ounce) can black beans, drained and rinsed |
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained |
1/2 cup red bell pepper, diced |
salt |
Directions:
1. Combine all ingredients in a large bowl.
2. Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
3. Variations:
4. Try roasted red bell pepper instead of fresh for a great, smoky taste.
5. Use different colored bell peppers for a more festive look.
6. Add 1/4 cup diced red onion.
7. Add diced jalepenos or habaneros to kick it up.
8. Let me know any other variations you try!
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