Fresh Pico de Gallo Salad

I’m finally desiring to eat more than just pieces of toast and bowls of cold cereal with an occasional ice cream sandwich thrown in for good measure…. (I’m pregnant!)

The tomatoes are ripening on the vines, and fresh produce is looking good at the supermarket. That’s where this salad came from. It could also be used as a salsa- or a topping for some grilled chicken or fish.

Pico de Gallo Salad

1 ripe avocado, diced
2 medium tomatoes, diced
1/4 cup red onion, diced
1 green pepper, diced
1 cup sweet corn
1 cup black beans, rinsed and drained

1/3 cup grapeseed oil
1/4 cup key lime juice
1/4 cup granulated honey, or honey
1/2 cup chopped fresh cilantro
Salt and pepper to taste
Romaine lettuce for garnish

Combine avocado, tomatoes, onion, peppers, corn, and black beans, seasoning with salt and pepper to taste. In a small bowl, whisk oil, key lime juice, honey and cilantro. Pour dressing over the vegetables, and toss gently to coat. Serve over romaine lettuce.


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