Black Bean Pico de Gallo
1 can (15 oz.) black beans, rinse well & drained
5 roma tomatoes, seeded finely chopped
1/2 purple (or yellow) onion, finely chopped
½ cup red & green pepper, finely chopped
1 clove garlic, minced
1 canned Chipotle pepper and a little of the adobo sauce, seeds removed and diced
chopped cilantro, to taste
1/4 tsp. hot pepper flakes
2 T canola oil
juice of 1 lime
salt/pepper to taste
Mix rinsed and drained black beans and into a bowl and add other ingredients and stir a few times to combine. Chill 1 hour before serving.
Serve with avocado, and tortilla chips.
Calories: 195 calories
7g Fat (1g Saturated fat, 0mg Cholesterol.) 560mg Sodium. 26g Carbohydrates (9g Fiber, 5g Total sugar.) 8g Protein.
Lower Fat: Omit oil. 132 calories 1g fat (0g saturated fat, 0 mg cholesterol.) 560mg Sodium. 26g Carbohydrates (9g Fiber, 5g Total sugar.) 8g Protein.
Lower Carbohydrate: Beans and vegetables are the source of carbohydrates in this dish, no further reductions recommended. Using an alternative salsa is recommended.
Lower Sodium: Use salt substitute and “no salt added” black beans. Reduces sodium to 10mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.