Bean Salad Pico De Gallo

by RoomCrush
12 servings
40 min

This Pico de Gallo bean salad recipe is a staple in our household. It’s low-calorie, keto-friendly, and full of bold flavor.

What Is The Difference Between Salsa and Pico de Gallo?

They share the same “basic” ingredients; however, the preparation methods are different.

Salsa usually includes stewed or roasted tomatoes and is prepared as a puree. For me, the “S” is salsa means “Saucey.”

My preference is ALWAYS, any variation of Pico de Gallo. This is because it uses raw and diced ingredients. In other words, it’s quick to make!

Helpful Tips:

  • You can use a food processor on pulse to make this recipe even faster.
  • Serve with a slotted spoon to avoid soggy chips. The tomatoes will release a fair amount of liquid.

It’s a meal all in itself, so chips are optional but always welcomed! We enjoy pairing it with our beef empanadas!

Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 1 15oz Red kidney bean
  • 1 15oz Black bean
  • 1 15oz Whole kernel corn
  • 4 small Tomatoes, diced
  • 1/2 large Red onion, diced
  • 1-2 Limes Add to taste
  • 1/4 cup Olive oil
  • 1 clove Garlic, crushed
  • 1/4 Jalapeno, diced Add to taste
  • 1 tsp Salt

Drain and rinse beans and corn.
Place all ingredients in a large mixing bowl and toss to blend ingredients together.
  • The flavors will become bolder as the ingredients mingle together. The longer it marinates, the better, which is why this recipe works well when hosting a large party since it could be made ahead of time.
  • Immediately before serving, toss the ingredients to blend the juice pool from the bottom of the bowl. Since the tomatoes will release a fair amount of liquid, use a slotted spoon to serve your Pico de Gallo.
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