This pico de gallo with black beans, roasted corn, and avocado crema is just what you need for a hot summer. This black bean salsa is perfect with chips, with romaine lettuce or to top any other Mexican dish.
This dish could also be called EXTRA LOADED PICO DE GALLO or black bean salsa. Before writing this post, it took me a while to choose the perfect name for this delicious Mexican, vegan salsa. In the end, I decided to go with the most straightforward name I could think of. Why? Because pico de Gallo is exactly that, a perfect mix of simple vegetables, that when put together, they become magical and incredibly delicious.
What is a traditional pico de gallo?
The traditional pico de gallo is made with diced white onion, diced serrano pepper, diced tomatoes, and cilantro. In Mexico, this salsa is used for everything you can finish anything that you can imagine with it. You will find this type of salsa in every taquería or restaurant.
My favorite way to eat it is on sopes or with corn tortilla chips.
And if you add an ingredient or two to the traditional pico de Gallo, magic happens. And I’m talking magic every possible way. By adding black beans and roasted corn and topping it with avocado crema the pico de Gallo gets to another level of deliciousness and nutrition.
tips, tricks & other recipes
- To tell you the truth, this pico de gallo with black beans is almost a very healthy salad. But, I tell no one, because everyone that tastes it thinks they are just eating chips and salsa.
- I love to serve this pico de Gallo as party food or as a snack for pool days. It is perfect because it is fresh and easy to eat.
- You could use frozen corn kernels. Just be sure you thaw them and remove any extra liquid before adding them to the salsa.
- If you do not like roasted corn use a regular one.
- For the black beans, you could use canned beans or home-cooked black beans. I use both.
- This salsa can be served with baked, fried, or homemade corn tortilla chips. You can also make tacos with it. I love to eat it with romaine lettuce leaves. I use the lettuce leaves as “tortillas” to make tacos.
- This loaded pico de Gallo can also be eaten like a taco salad. If you place a bead of greens on a serving dish, then several spoonfuls of the salsa, break some corn tortilla chips on top and finish it all with the avocado crema. Yo have the perfect Mexican salad.
- Here are other recipe ideas on how and where you could use this black bean salsa:
✎TIP If you don't like the strong bite of raw onion you can soak it in very cold water for a couple of minutes or squeeze a lime on top. Any of those tips will remove the strong bite but will leave the crunchiness and freshness of the raw onion.
how to make avocado crema?
Avocado crema is one of the easiest things to make in the kitchen. It is as simple as adding avocado, garlic, lime juice, and salt in the food processor or blender ( I use a Vitamix ). It is easy and extremely delicious.
Here are some ideas on how and with what to serve this pico de Gallo with black beans.
So here is the recipe for this
pico de gallo with black beans, roasted corn and Avocado crema
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Here is a link for an IGTV I did preparing this recipe.
Pico de gallo with black beans, roasted corn, and avocado crema
- 1/2 cup red onion finely diced
- 2 tablespoons lime juice juice of 1 lime
- 1½ cups tomato diced
- 1 cup of roasted corn kernels
- 1½ black beans
- 1 cup chopped cilantro
- 1 serrano pepper chopped as small as possible
- 1/2 teaspoon of sea salt
- 1 avocado
- 1 garlic clove
- 2-3 tablespoons of lime juice
- sea salt
- romaine lettuce leaves washed and pat dried
- baked corn chips
- In a large bowl, put the onion and lime juice for about 5 min.
- Add the tomato, corn, beans, cilantro, and salt. Mix, taste, and adjust if necessary.
- Set it aside.
- To make the avocado crema, put the avocado, garlic, lemon juice, and salt in a blender container. Add 2 or 3 tablespoons of water so that it blends smoothly. Blend for 3-5 minutes until creamy.
- If making romaine lettuce tacos. Simply put a tablespoon of pico de gallo on each lettuce leaf, a teaspoon of avocado cream, and a slice of chili serrano if you want an extra layer of spice.
- If serving with chips, just put everything in serving bowls and dip the corn chips.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.