Best 9 Black Beans With Pico De Gallo Recipes

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Black beans and pico de gallo are a classic combination of bold flavors, perfect for making a variety of dishes. This beloved dish is not only delicious but also incredibly versatile and packed with nutrients. Whether you're a seasoned home cook or just starting your culinary journey, you can create a fantastic black beans with pico de gallo dish that will impress your taste buds. With the right balance of ingredients and spices, you can craft a meal that is smoky, tangy, and downright addictive.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEANS WITH PICO DE GALLO



Black Beans with Pico de Gallo image

Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!

Provided by SPEARL20

Categories     Side Dish     Beans and Peas

Time 40m

Yield 2

Number Of Ingredients 12

1 large tomato, diced
2 tablespoons chopped red onion
½ cup chopped cilantro
½ teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Steps:

  • Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
  • Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g

BLACK BEAN PICO DE GALLO



Black Bean Pico De Gallo image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.

DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO



Dip Trio: Guacamole, Black Bean Salsa and Drunken Pico de Gallo image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 25

2 ripe Haas avocados
juice of 1 lime
1/4 cup small diced red onion
1 Tbs. seeded, minced jalapeno pepper
2 Tbs. chopped fresh cilantro
salt and pepper to taste
salt and pepper to taste
1 can black beans, drained and rinsed well
4 plum tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup diced white onion
2 garlic cloves, minced
1 tsp. ground cumin
2 Tbs. chopped fresh cilantro
2 Tbs. olive oil
salt and pepper
5 plum tomatoes, cored, seeded and finely diced
1/4 cup finely diced white onion
2 Tbs. chopped fresh cilantro
1 Tbs. seeded and minced jalapeno pepper
1 Tbs. lime juice
1 Tbs. olive oil
1 Tbs. tequila, optional
salt and pepper to taste

Steps:

  • For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
  • For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
  • For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.

BLACK BEAN CAULIFLOWER CAKES WITH PICO DE GALLO



Black Bean Cauliflower Cakes with Pico de Gallo image

Cauliflower and black beans make tasty bean cakes--serve alone or with a barbecued chicken breast.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 14

Number Of Ingredients 11

1 bag (24 oz) Value Size frozen cauliflower & three cheese sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 tablespoons chopped green onions (2 medium)
1 clove garlic, peeled
1/2 teaspoon salt
2 cups cooked white rice
1 cup coarsely crushed tortilla chips
1/2 cup Progresso™ plain panko crispy bread crumbs
About 6 tablespoons vegetable oil
3/4 cup salsa or pico de gallo
Crema or sour cream, if desired

Steps:

  • Cook frozen cauliflower as directed on bag; open bag and cool 10 minutes. In food processor, place beans, green onions, garlic, salt and the cauliflower. Cover; process until smooth. Stir in rice and crushed tortilla chips. Shape mixture into 14 patties, each about 1/2 inch thick and 3 inches in diameter, using about 1/3 cup bean mixture for each. Coat patties with bread crumbs. Refrigerate about 1 hour so mixture holds together.
  • In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook 4 patties in oil 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding oil as needed.
  • Serve patties topped with pico de gallo and drizzled with crema.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Cake, Sodium 380 mg, Sugar 3 g, TransFat 0 g

BEK'S BLACK BEAN SALSA/PICO DE GALLO



Bek's Black Bean Salsa/Pico De Gallo image

I love this with pork chops and yellow rice, as an alternative to plain black beans. It's also a great colorful dip to put out for parties with tortilla chips or pita chips. This can be served warm or cold, we like it both ways. This recipe started with leftovers from Recipe #289407, then adding the black beans, corn, and red bell pepper and some additional spices. I've written this to be made from scratch, but it might help to glance through that recipe first. I also included some variations I've tried at the bottom of the directions - as always, let me know how you change it up.

Provided by Gatorbek

Categories     Black Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (10 ounce) cans Rotel Tomatoes, with green chiles
3 green onions, chopped
1/4 cup fresh cilantro, finely chopped (Use scissors in a coffe mug)
2 tablespoons fresh lime juice
1 tablespoon garlic, minced (jarred is fine)
1 teaspoon dried oregano
2 teaspoons cumin
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn or 1 (8 3/4 ounce) can corn, drained
1/2 cup red bell pepper, diced
salt

Steps:

  • Combine all ingredients in a large bowl.
  • Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
  • Variations:
  • Try roasted red bell pepper instead of fresh for a great, smoky taste.
  • Use different colored bell peppers for a more festive look.
  • Add 1/4 cup diced red onion.
  • Add diced jalepenos or habaneros to kick it up.
  • Let me know any other variations you try!

Nutrition Facts : Calories 144, Fat 0.9, SaturatedFat 0.2, Sodium 383.8, Carbohydrate 28.5, Fiber 7.5, Sugar 0.8, Protein 8.3

PICO DE GALLO BLACK BEAN SOUP



Pico de Gallo Black Bean Soup image

Everyone at my table goes for this feel-good soup. It is quick when you're pressed for time and beats fast food, hands down. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 6

4 cans (15 ounces each) black beans, rinsed and drained
2 cups vegetable broth
2 cups pico de gallo
1/2 cup water
2 teaspoons ground cumin
Optional toppings: Chopped fresh cilantro and additional pico de gallo

Steps:

  • In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

Nutrition Facts : Calories 241 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.

QUESADILLAS AND BLACK BEAN PICO DE GALLO



Quesadillas and Black Bean Pico De Gallo image

Here is a fast, easy way to make a great snack with chicken. Kids will like the cheesy goodness. Adults will love the pico de gallo (literally, "beak of the rooster." It is an excellent chunky salsa with the nutrients kicked way up by the black beans. I use a combination of butter and olive oil in a skillet to get the crispier exterior. If you like, you can spray each quesadilla with cooking spray and bake at 350 degrees until the cheese is melted, but this does not give the same crispness. Prep time includes 3 hours refigeration time for the pico.

Provided by pamela t.

Categories     Lunch/Snacks

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 28

4 flour tortillas
2 tablespoons butter
3 tablespoons olive oil, divided
1/2 cup boneless skinless chicken breast, cut in thin strips
1/2 cup broccoli slaw mix
1/8 cup cilantro leaf
1/4 cup green onion
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon diced jalapeno
3 ounces Laughing Cow cheese, 4 wedges
1/2 cup mozzarella cheese
1 cup black beans, rinsed and drained well
1/4 cup cilantro
1 cucumber, diced
3 jalapenos, diced
5 roma tomatoes, diced
1/2 cup onion, diced
1 1/2 tablespoons great american land and cattle company steak and meat seasoning (see note below to order or use)
1 tablespoon onion powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon sea salt
1 tablespoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup sour cream
2 tomatoes, sliced
2 avocados, sliced

Steps:

  • Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
  • Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
  • Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
  • dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
  • Add to a second smaller bowl.
  • Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
  • cover and refrigerate at least 3 hours for flavors to mix.
  • Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
  • Mix filling ingredients together , (except for cheeses and pico de gallo)
  • Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
  • Add about 1/4 of filling ingredients. Spread with back of spoon.
  • add 1/8 C mozzarella cheese on top.
  • Add salt and pepper to taste.
  • Fold one side over to form a semi-circle.
  • cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
  • Repeat with 3 remaining tortillas.
  • Remove from pan and slice in 4 wedges each.
  • Serve with tomato slices, avocado slices and sour cream.
  • Serve with pico de gallo.
  • Muy Sabroso!

BLACK BEANS WITH PICO DE GALLO



Black Beans with Pico de Gallo image

Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!

Provided by SPEARL20

Categories     Bean and Pea Side Dishes

Time 40m

Yield 2

Number Of Ingredients 12

1 large tomato, diced
2 tablespoons chopped red onion
½ cup chopped cilantro
½ teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water

Steps:

  • Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
  • Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 45.6 g, Fat 0.9 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.2 g, Sodium 856.3 mg, Sugar 6 g

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO



Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo image

Provided by Jim Gallivan

Categories     Bean     Pepper     Roast     Low Fat     Pork Tenderloin     Summer     Self

Yield Makes 4 servings

Number Of Ingredients 19

Pork
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp coarse salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
1/2 cup arugula, loosely packed
Pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tbsp minced jalapeño pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt

Steps:

  • For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
  • To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

Tips:

  • Use a variety of tomatoes for your pico de gallo. This will give it a more complex flavor. Try using Roma tomatoes, cherry tomatoes, and even heirloom tomatoes.
  • Chop the tomatoes and onions finely. This will help them to evenly distribute their flavor throughout the dish.
  • Use fresh cilantro and lime juice. These ingredients will brighten up the flavors of the pico de gallo.
  • Don't be afraid to experiment with different ingredients in your pico de gallo. You could add things like corn, black beans, or avocado.
  • Pico de gallo is a great way to add flavor to tacos, burritos, and other Mexican dishes. It can also be used as a topping for salads, soups, and grilled meats.

Conclusion:

Pico de gallo is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. So next time you're looking for a way to add some excitement to your meal, give pico de gallo a try.

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