Pico de Gringo
An easy (non spicy) recipe for pico de gallo dip. Toss together in minutes, let marinate, serve. So colorful and healthy.
- 1 can black beans and 1 can corn drained and rinsed
- 4-5 Roma tomatoes diced
- 1/2 red onion diced
- 1 minced clove fresh garlic
- 1 juiced lime
- 1 bunch chopped cilantro chopped
- 1 tsp salt
Combine all ingredients except tomatoes. Chill in fridge at least twenty minutes. Add chopped tomatoes just before serving.
Want it spicy? Add some jalapeno!
You can also omit or add anything you like.
Diced avocado would also add lovely color.
I once had this with Italian dressing tossed in, it was so good (You didn't hear that from me.)
This pico de gringo not Authentic. It sure is good though.
We’re celebrating the upcoming holiday Cinco De Mayo with a slew of Mexican and Southwestern recipes! I’m calling it…Cinco de Tacos. Lots and lots of dairy free, soy free, and even gluten free Mexican recipes so by the time Cinco De Mayo comes around, we have you covered from condiments to the main event.
This pico de gringo was lovingly stolen from my sister (With her permission.)
It’s the most beautiful multivitamin you can ever have, and I love to eat it with most anything. This is a smash hit at potlucks, as it’s so vibrant and caters to any diet. It’s a wonderful reminder that eating healthy can be flavorful. Speaking of flavorful and healthy, how about the recipe for that beautiful guacamole? That recipe is authentic New Mexican.
The name? Well, this is not Pico de Gallo (literally translated- beak of the rooster- a Mexican chunky style salsa.) It is Pico de gringo (Literally translated- beak of the white person. Forgive my sad humor!)