Pico de Gallo

Have I mentioned how much I love Beanfields? Their continued support of Plant Based on a Budget allows us to keep our resources free to you, and it's fair to say that we are completely grateful!

When they suggested a dip, I originally thought I'd do hummus, but then I realized that we don't have a Pico de Gallo recipe on our site! How did that even happen?! Since it's summer, I thought I'd remedy this serious problem! Here it is: Super easy Pico de Gallo!

Pico de Gallo

Toni Okamoto

Everyone has their own favorite blend of ingredients for salsa. This fresh pico de gallo is perfect for all tacos and chips.

5 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

Course Dip

Cuisine Mexican

Servings 4 servings

Calories 38 kcal

METHOD No Cook

DIET Vegan

Ingredients

  

1x2x3x

• ▢ 2 cups of diced tomatoes
• ▢ ½ cup of cilantro, chopped
• ▢ ½ of a red onion, finely chopped
• ▢ 1 jalapeño, minced (remove seeds for less spice)
• ▢ ½ lime, juiced
• ▢ 1 teaspoon of olive oil
• ▢ pinch of salt
• ▢ freshly ground pepper, to taste

Instructions

 

• In a medium sized bowl, add all the ingredients and mix together. Easy peasy!
• Store in fridge.

Notes

This is the best, classic pico de gallo I've found. Try using lemon juice if you are out of lime.

Nutrition

Calories: 38kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 173mgPotassium: 271mgFiber: 2gSugar: 4gVitamin A: 316IUVitamin C: 19mgCalcium: 43mgIron: 1mg

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