Pico de Gallo

One of my favorite things to make for lunch is a veggie wrap. I take some hummus, or similar spread, and add whatever veggies I have in my fridge. I also will open a can of beans and add some to the wrap. Sometimes, I add pickles. Any pickled veggies would be great! This week, I used a vegetable spread, smashed black beans (rinsed and heated from the can), cucumber, green onion, spinach, pasley, guacamole, and pico de gallo.

I loved the addition of the pico de gallo. It was an elevated way to eat tomatoes. It was super simple and added additional flavor to my veggie wrap. This would be great on any Mexican inspired grain bowl, as a dip with chips, with tacos, on nachos, or even in a salad!

Pico de Gallo

Ingredients:

• 1 onion, diced finely

• 1 jalapeno, diced finely

• 2 tbsp lime juice

• 1 pound tomatoes, small dice

• ¼ cup cilantro, finely chopped

Directions:

1. Add the onion, jalapeno, lime juice, and ½ tsp salt to a bowl. Let this sit for about 5 minutes (make this first and then dice tomatoes while you wait).

2. Stir in the tomatoes and cilantro. Add salt to taste. Let this sit about 15 minutes before serving and serve with a fork (there will be some liquid in the bottom of the bowl).

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I loved this! I would love to add some mango next time!