Corn and Black Bean Pico de Gallo
This recipe was a family staple growing up and still is today. Packed with the sweetness of Iowa sweet corn and sun-ripened tomatoes, this side goes great with anything coming hot off the grill. When corn chips aren't enough, top grilled chicken, sausages, pork chops, or portobello mushrooms. It stays delicious and fresh up to a week covered in the fridge—if it lasts that long!
Ingredients
- 6 garden-fresh roma tomatoes, seeded and chopped
- 1 15 oz. can black beans, drained and rinsed
- ½ of an onion, thinly sliced or diced
- 4 ears fresh sweet corn, kernals cut from the cobs, or 1½ cups frozen corn, thawed
- 2 cloves garlic, minced
- ¼ cup finely chopped cilantro, stems included
- 1 to 2 jalapeno peppers, diced
- 1 lime, juiced
- 1 tsp. salt
- ½ tsp. freshly cracked black pepper
- ½ tsp. cumin optional
Instructions
- In a large bowl combine tomatoes, black beans, onion, sweet corn, garlic, cilantro, and jalapeno.
- Gently stir in lime juice, salt, pepper, and cumin. Mix until all ingredients are well-combined.
- Cover and chill at least 1 hour before serving. (Store up to 1 week, covered, in the refrigerator.)
Notes
Craving a taste of spring in the winter? Sub store bought tomatoes or (last year’s) freezer corn.