Pico de Gallo Beans
6
- Prep Time15 min
- Total Time25 min
- Makes4 servings as a salad, 8-10 as a dip
Recipes and text by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
A popular salsa that, in my opinion, also qualifies as a salad, pico de gallo hits every note I want in a fresh and savoury dish: salty, sour, a little bit sweet and as spicy as you’d like it to be. Adding corn and beans ups the vegetable and protein content and turns it into something resembling a meal. Now I can feel good about eating salsa all day—and you can too.
Ingredients
1 540-mL can navy beans, drained and rinsed
1 ½ cups diced ripe tomatoes
1 cup finely chopped red or white onion (or mix of both)
1 cup corn kernels, thawed if frozen or cooked if fresh
1 cup finely chopped cilantro (stems and leaves)
1 jalapeno, de-seeded and minced
¼ cup lime juice
3 tbsp extra-virgin olive oil
1 tsp salt
To serve
Corn chips
Instructions
Place drained beans in a fine-mesh strainer and gently tap it on a clean kitchen towel to remove excess moisture. (You’ll know they’re ready when they look more starchy than wet.) Place beans in a large bowl.
Add tomatoes, onion, corn, cilantro and jalapeno. Gently toss to combine. Pour lime juice and oil overtop. Sprinkle with salt and season with pepper. Stir to combine. Let stand for 10 to 15 min to let flavours mingle. Serve in large portions as a bean salad, or in a large bowl with corn chips as a salsa dip.
Get more bean inspiration in this delicious collection of new recipes.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
