Pico de Gallo

I've been looking for a tasty pico recipe lately and let me tell you, this one does not disappoint. It has the perfect balance of tangy tomatoes, lime juice, sweet onion, fresh cilantro, spicy jalapeno, salt and pepper. Pair that with some multigrain low-sodium nachos and you've got yourself a party. This would be amazing for taco night.

Pico:
2 large tomatoes, diced
1 small yellow onion, diced
1 bunch fresh cilantro, washed (stems removed), roughly chopped
1 red jalapeno, seeds removed, diced very small
Juice from 1 lime (about 1/4 cup)
1/2 tsp. salt
Freshly ground black pepper to taste

Directions:
Dice and combine ingredients, serve immediately. Keeps for 2 days

I was so excited about how delicious this pico was, that I whipped up a batch of homemade black bean dip to go with it.

Black Bean Dip:
1 can low-sodium black beans, drained and rinsed (twice)
3 large cloves of garlic
1 heaping tbsp. cumin
5-6 sun-dried tomatoes (optional)
2-4 tbsp. water
Drizzle of extra virgin olive oil

Directions:
Combine ingredients in a food processor, until a coarse paste forms. You may need to add more water so it isn't too thick. Scoop and enjoy with nachos and pico, yum!

It's hard to tell from this picture but I put the bean dip in the bottom of a pyrex dish and topped it with (in this order) mild salsa, green onion, orange peppers and pico. The taste was to die for. Delicious and nutritious! My favourite combination.