Pico de Gallo



    • 3 tomatoes, chopped
    • 1/2 white onion, chopped
    • 1/2 can black beans, rinsed
    • 1/2 cup fresh chopped cilantro
    • 2 Tbsp diced jalapenos
    • 1 Tbsp lime juice

I have been enjoying taco salads the past couple days with leftover pico de gallo and store-bought salsa as replacements for dressing. Mexican food often gets a bad rep for being high in fat, but when done right it can be super healthy and nutrient-packed.


Taco Salad Recipe

    • 1 cup romaine lettuce
    • 1/2 cup pico de gallo
    • 1/4 cup salsa
    • 1/4 cup chopped bell peppers
    • 1/4 cup avocado
    • 2 Tbsp light sour cream
    • 2 Tbsp Mexican cheese
    • a few tortilla chips, crumbled on top

This taco salad recipe is an excellent way to get in multiple servings of vegetables plus healthy monounsaturated fats for a filling, low-calorie meal.

Avocados: high in monounsaturated fat, which has been shown to lower risk of heart disease; good source of Vitamin C

Tomatoes: good source of Vitamins A and C

Grenn Bell Peppers: excellent source of Vitamin C


1 Comment

Filed under Food, Recipes

One response to “Pico de Gallo

  1. Great pico. My wife and I do something similar when we have fresh tomatoes.

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