Pico de Gringo


Prep time: 10 minutes

Tools: Cutting board


1 can black beans and 1 can corn, drained and rinsed

4-5 Roma tomatoes, diced

1/2 red onion, diced

1 minced clove fresh garlic

juice of one lime

bunch of cilantro, chopped

salt to taste


Combine all ingredients except salt. Allow to marinate at least 2 hours. Salt to taste.


Want it spicy? Add some jalapeno!

You can also omit or add anything you like.

Diced avocado would also add lovely color.

I once had this with Italian dressing tossed in, it was so good (You didn’t hear that from me.)

This is not Authentic. It sure is good though.

We’re celebrating the upcoming holiday Cinco De Mayo with a slew of Mexican and Southwestern recipes! I’m calling it…Cinco de Tacos. Lots and lots of dairy free, soy free, and even gluten free Mexican recipes so by the time Cinco De Mayo comes around, we have you covered from condiments to the main event.

This was lovingly stolen from my sister (With her permission.) It’s the most beautiful multivitamin you can ever have, and I love to eat it with most anything. This is a smash hit at potlucks, as it’s so vibrant and caters to any diet. It’s a wonderful reminder that eating healthy can be flavorful.

The name? Well, this is not Pico de Gallo (literally translated- crown of the rooster- a Mexican chunky style salsa.) It is Pico de gringo (Literally translated- crown of the white person. Forgive my sad humor!)

See my recipes on Pinterest!


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