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Nutrition Facts
Serving Size 1 (200g) Recipe makes 6 servings
Calories 144
Calories from Fat 8		(5%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 383mg		15%
Potassium 487mg		13%
Total Carbohydrate 28.5g		9%
	Dietary Fiber 7.5g	29%
	Sugars 0.8g
Protein 8.3g		16%
detailed view... how is this calculated?

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Bek's Black Bean Salsa/Pico De Gallo

Recipe #292803 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Gatorbek
Mar 19, 2008

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.

SERVES 6 -8 (change servings and units)

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, drained 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!

Questions about this recipe?

Featured Reviews for This Recipe

From: pattikay in L.A.

On Jul 28, 2008

This was very enjoyable! I had fresh tomatoes I needed to use up, so I used those rather than canned and I added an avocado to the mix. I would have added more hot peppers, but I was making it for a crowd and didn't know how much heat they could stand. Thanks for posting!Update: Next day, I combined the leftovers with some ground beef, tomato sauce and taco seasonings, cheddar cheese and sour cream for a great calzone filling.

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From: Maito

On Jul 25, 2008

I made this to be used for your Chili-Lime Chicken and Mexi-Ranch Salad, but also tasted some plain with baked chips. I used fresh tomatoes and ended up adding the avocado from the salad to it, so it wouldn't brown. That would be a great variation, like guacamole with black beans and corn. It was really good plain, but even better on the salad.

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From: Brooke the Cook in WI

On Jul 5, 2008

Made this as a dip to take to our 4th of July BBQ to serve with tortilla chips.... but guests were really getting creative with it and I saw people putting it on top of Elegant Baked Potatoes I used one can of diced tomatoes and 1 very small can of green chilies, I also added the zest of one lime and 1/2 a jalapeno pepper - everything else I did the same. This made a huge amount and I've got plenty leftover for guests tomorrow too! Made for PRMR tag game.

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From: TeresaS

On Apr 13, 2008

I just loved this, DH really liked it. Very easy to throw together. Has a wonderful flavor and lots of great color. I served this for one of our "snack nights". I did add some dice jalapeño to give it a bit of heat. Served with tortilla chips. This will be made again. Thanks Gatorbek for posting.

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