Pico de Gallo Recipe with Black Beans

Made with fresh tomatoes, onion, cilantro, and black beans, this pico de gallo recipe takes just 10 minutes and is full of zesty flavor.

How to make pico de gallo recipe

Our garden has given us more tomatoes than we know what to do with. We’ve worked the tomato + basil theme to its fullest (who could tire of it, really?), but we’re in the mood for a little variety. Since we had a few jalapeños in the garden as well, a pico de gallo recipe seemed like the perfect way to utilize the bounty crop on our counter.

Pico de Gallo Recipe | How to make pico de gallo | Salsa fresca and chips

What is pico de gallo?

Pico de gallo is a type of salsa (Spanish for “sauce”) made with fresh tomatoes – it’s also called “salsa fresca.” A pico de gallo recipe often features tomatoes, onion, chili peppers, cilantro, and freshly squeezed lime juice, but there are many different ways to make this dip. Pico de gallo is always raw, and is typically quite chunky. You can dip tortilla chips in it, spoon it into a burrito or quesadilla, serve it as a side to fish, or use it as a topping on tacos, baked potatoes, or grilled avocado. Using it to top these Mexican Sweet Potatoes is one of our favorite simple meals!

What is pico de gallo?

How to make pico de gallo

We added a can of black beans to this pico de gallo recipe to give it a little more texture and nice boost of protein and carbs. The black beans also make this dip more filling, which keeps us from eating the entire container of it in one sitting. Before you add in the black beans, make sure you drain and rinse them to get rid of any excess liquid. You want a pico de gallo that’s chunky and not runny; plus, the tomatoes will release some juice as they mix with the other ingredients.

If you like your pico de gallo recipe spicy, leave the seeds in the jalapeño. This pico de gallo recipe is a mild one, so we removed the ribs and seeds from the pepper. And while we’re talking about jalapeños, make sure not to touch your eyes or face after you’ve cut the pepper! Jalapeño juice lingers on your hands even after you’ve washed them, and it can cause a serious string your eyes.

This pico de gallo recipe tastes better the longer it sits in your fridge, but it’s best eaten within three days. Feel free to double or triple this recipe to feed a crowd, and play with the ingredients a bit to figure out how you like your pico the best.

Pico de Gallo Recipe | How to make pico de gallo

Looking for more healthy Mexican recipes?

Outside of this black bean pico de gallo recipe, here are a few more of our favorite Mexican-inspired recipes on A Couple Cooks:

Pico de Gallo Recipe | How to make pico de gallo

This recipe is…

This pico de gallo recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Pico de Gallo Recipe | How to make pico de gallo

Pico de Gallo Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x

Description

Made with fresh tomatoes, onion, cilantro, and black beans, this pico de gallo recipe takes just 10 minutes and is full of zesty flavor.


Scale

Ingredients

  • 1 pound ripe tomatoes
  • 1/2 cup red onion, minced
  • 1/4 cup cilantro, finely chopped
  • 1 jalapeño pepper
  • 15-ounce can black beans
  • 1 lime (2 tablespoons juice)
  • 1/2 teaspoon kosher salt, plus more to taste

Instructions

  1. Dice the tomatoes. Mince the red onion. Finely chop the cilantro. Remove the ribs and seeds of the jalapeño pepper and finely chop it. Drain and rinse the black beans. Juice the lime.
  2. In a bowl, add tomato, red onion, cilantro, jalapeño, black beans, lime juice, and kosher salt. Stir to combine, and add kosher salt to taste.

  • Category: Side
  • Method: Raw
  • Cuisine: Mexican

Keywords: homemade pico de gallo

 

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

13 Comments

  • Reply
    Nicki
    August 31, 2010 at 11:19 pm

    Sonja, what kind of light are you guys shooting with in your photos? Do you have a set-up or just natural light? The photos are fabulous!

    • Reply
      Anonymous
      August 31, 2010 at 11:37 pm

      Thanks, Nicki!! We mainly use natural light, though this photo had a fill flash since it was getting late. We’ll need a new strategy for shooting in the evening as winter approaches – any ideas?

  • Reply
    Debbie
    September 3, 2010 at 1:21 am

    This made me laugh, “parsley haters”, I hate to admit it, but I am! My husband tries to sneak it in the guacamole…I guess I will have to try it in this since you insist!

    • Reply
      lilbitandme
      September 6, 2010 at 5:39 am

      Debbie………Parsley and Cilantro are like comparing Apples to Oranges (IMHO). They are in the produce department of the grocery store, usually next to each other. I always smell the bunch to make sure I am buying the right one. Parsley is sweet smelling, Cilantro (AKA Coriander) has a more distinct/spicy smell.
      I hope this helps….

  • Reply
    Ann Marie
    September 3, 2010 at 10:03 am

    You’re right… no one ever tires of the tomato/ basil thing. I love it. This looks really great. I too have a large amount of tomatoes, and I’ve been making fresh salsas, pasta sauce, whatever I can. I cannot wait to try this!

  • Reply
    Char
    September 3, 2010 at 10:13 am

    Cilantro and parsley are different “creatures.” My husband will eat parsley but never cilantro, which I love. So try parsley as a replacement for cilantro if you really must!

  • Reply
    Char
    September 3, 2010 at 10:15 am

    Forget to comment that the recipe looks delicious – and the picture is stunning! Of course I will be making it.

  • Reply
    Sonja
    September 3, 2010 at 10:17 am

    Thanks for the nice comments, everyone!! It was certainly delicious – especially over a sweet potato – check out http://www.acouplecooks.com/2010/09/baked-sweet-potato-with-black-beans-and-salsa/ :)

  • Reply
    Magda
    September 3, 2010 at 10:33 am

    I love tomatoes, I wish I had a garden too but I live in apartment so no chance for now.

    • Reply
      Alex
      September 3, 2010 at 1:50 pm

      I agree with Ol’ Doug! Nothing better than garden fresh tomatoes. A single flower pot (or a topsy turvy-esque hanging pot) can hold one. You should try it next summer :) – Alex

  • Reply
    Old Doug in BC
    September 3, 2010 at 1:28 pm

    This for Magda…we have lived in apartments since 1982, and grow tomatoes, peppers, parsley, basil, rosemary and loads of flowers. On our deck! We are fortunate in having a south-west facing concrete deck/balcony, and large enough that it will hold many pots. This year are growing 3 varieties tomato, two hot peppers, basil, rosemary,
    flowering chives, parsley, and more! Never say never, unless you do not have a deck!
    Cheers, old Doug(circa 1926)in BC

  • Reply
    lilbitandme
    September 6, 2010 at 5:45 am

    GREAT recipe!! Thanks for sharing and congrats on the “top 9”!!

    P.S. Yes, I “had” to add more jalepeno’s…..didn’t have a “choice”!!! Whatever the MASSES want! :)
    Thanks again.

    • Reply
      Sonja
      September 6, 2010 at 5:03 pm

      Thank you – I’m so glad you enjoyed it! And I’m all for more jalapeños if you can handle it…I wouldn’t have minded a tad more too, but sometimes you have to compromise with the other people eating it! :) Thanks for making it!

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