Bean Salad With Pico De Gallo Recipe
Full of bold flavors that intensity the longer they marinate. Serve alone or as a side dish.
- 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
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.
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.