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Bean salad pico de gallo

Bean Salad With Pico De Gallo Recipe

Full of bold flavors that intensity the longer they marinate. Serve alone or as a side dish.
5 from 1 vote
20 mins
Total Time 20 mins
Course Salad, Side Dish, Snack
Cuisine Latin
Servings 12 servings


  • 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.


Allow Your Recipe To Rest For 20 Minutes Before Serving

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.

Serving Suggestions

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.