Pico de Gallo - Love Your Abode

This Pico De Gallo recipe is the perfect combination of sweet and salty and makes for the best appetizer.

Since the weather permitted us to enjoy eating outside this past week, I decided to make my fresh pico de gallo recipe. I make this all the time in the summer and it’s always a hit with everyone. It’s simple and you can prepare it right before eating or let it sit in the fridge before your guests arrive. It’s perfect for the Fall too when football season comes around.

Pico de Gallo

2 ripe chopped avocados
1/4 small diced red onion
2 diced roma tomatoes
2 cups frozen or fresh corn
2 tbsp olive oil
4 tbsp red wine vinegar
1/2 to 1 whole fresh squeezed lime
1 can drained and rinsed black beans
salt and ground pepper to taste
optional: chopped cilantro

Add all the ingredients together except for the avocados. Add your seasoning and mix well. Squeeze however much lime you want. I always squeeze at least half a lime.

Add in the avocados last and mix carefully because you don’t want to have mashed avocados.

Serve with some chips and enjoy! It’s fresh and delicious! My kids love it too. It’s a great way to get them to eat their beans and veggies.

I served this last week when I made these beef brisket tacos again. We ate them with neighbors out on the patio because it was so beautiful that evening.

Here’s what the kids found during our alfresco dinner.