black bean & corn pico de gallo

I make this every single summer. Sometimes multiple times. It is such a fresh, summery favorite and a perfect snack to have ready when a friend stops by for a visit! I serve it with tortilla chips usually, but this time I served it with romaine "chips" for a healthier alternative. You can add a little sour cream as a topper or feta cheese is so yummy on this as well. I try to use homegrown cherry tomatoes, but any good homegrown tomatoes will do.

Start with one can of black beans, drained and rinsed well.

Add a couple of handfuls of fresh or frozen yellow corn kernels.

Remove the seeds and stems from a large jalapeño. If you like it super hot, leave them in, but be forwarned.

Slice the pepper into long slices then bunch them together and dice them as small as you can get them.

Toss the jalapeño peppers into your bowl.

Add the zest of one fragrant lime.

Add as much of the zest as you can get from the lime. It adds so much flavor and aroma. It's really an important step.

And of course, you must use all of that yummy juice as well. Squeeze all of it into your bowl.

Next, dice up a good handful of fresh cilantro and toss it in as well.

Garlic. mmmm. I like to add 3 cloves. You might like less. I love garlic.

Smash them with the side of the knife and dice them up really small.

Toss them into the pool.

Then add your diced cherry tomatoes. Good tomatoes are the key to this dish. Whatever type you use, make sure they are red and juicy!

Next add about a 1/4 of a large red onion. Diced up small.

Add that to the bowl.

Stir all these ingredients together and taste. I added a little salt since I was serving mine with romaine "chips." If you are serving it with tortilla chips, you might not want to add salt.

Ta dah! Fresh and yummy feast!

Fix a good bite and enjoy!