Tuesday, July 1, 2014

Chunky Pico de Gallo

Just in time for your 4th of July barbecues, here is a recipe that is a real crowd pleaser and won't kill your waist line. A good, chunky Pico de Gallo is always a hit. With added corn, beans and avocado, this one is so hearty that I will sometimes serve it over lettuce topped with chips as a salad. It's also great as a cold cold casserole topped with crumbled chips. Really, I just want an excuse to eat it with a fork! But the traditional way is just scooped up in some crunchy, salty chips. The spice can be adjusted to your liking with more or less jalapeno.

Chunky Pico de Gallo
Serves 4-6

  • 5 large tomatoes, chopped
  • 1 small red or sweet onion, chopped
  • 1 jalapeno, minced
  • 1 can black beans, rinsed
  • 1/2 can corn
  • 2 avocados, chopped
  • 2 limes, juiced
  • salt
Toss all ingredients in a large bowl with lime juice and salt to taste. Serve with chips or over salad. 

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