Mixed Beans Pico de Gallo

Mixed Beans Pico de Gallo- simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes   4 servings

By

This recipe is perfect when we have friends over or for a family picnic. Whether you serve them with french baguette, pita, or with fresh corn tortillas, it always looks and tastes good!

What you need to have:

  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of white beans
  • ½ cup of finely chopped cilantro
  • 3-4 cloves of finely chopped garlic
  • 1 finely chopped Serrano pepper (with seeds removed)
  • 2 finely chopped tomatoes (you can use different types of tomatoes to make it more colorful!)
  • 1 finely chopped, medium, red onion
  • Juice from 1 lemon
  • Salt and pepper, to taste
  • 1 cup of olive oil

What you need to do:

  1. In a deep bowl, mix all the ingredients together and let them sit in the fridge for at least 30 minutes so the flavor becomes richer. You can keep it in the fridge for longer if needed. You can actually make this pico de gallo, a few hours before you are ready to eat it!.
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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Doreen is an Editor of:

 

Doreen is Chef Ambassador of:

Novo Nordisk Novo Nordisk

Doreen Colondres Celebrity Chef Of:

 

Doreen supports:

Baptist Health Foundation

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