Black Bean Pico de Gallo

If you open my fridge, there is a good chance you’ll find some of this Black Bean Pico de Gallo in there.

This spin on classic pico de gallo is delicious and versatile. Pico doesn’t usually have black beans, but I love any opportunity to eat more of this filling, heart healthy, plant based protein.

How to Serve Black Bean Pico de Gallo


Serve it with some low sodium tortilla chips for a quick, veggie-filled snack!

Salad Topper

Top your favorite lettuce or mixed greens with this pico, and you are good to go! Add a little extra lime juice in place of dressing for a complete, low sodium, plant-based meal.


This Black Bean Pico de Gallo is a delicious topping for chicken, fish or other meats. Add it to tacos, nachos, burrito bowls or other Tex-Mex dishes for some extra flavor. Add a generous amount to really amp up the veggies in your meal!

On Its Own

This Black Bean Pico de Gallo makes a delicious side dish all by itself! I love to serve leftovers as a side dish to sandwiches, soups, or nearly anything!

I hope you love this recipe as much as I do.

Happy Eating!


Print Recipe
3 from 2 votes

Black Bean Pico De Gallo

Zesty, quick and easy pico de gallo with black beans
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Mexican
Servings: 10 1/2 cup
Calories: 53kcal


  • 2 large tomatoes chopped
  • 1 15oz can low sodium black beans drained & rinsed
  • 1 jalapeno de-seeded & minced
  • 1/2 large onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 dash salt


  • Combine all ingredients. Enjoy!


Nutrition Facts (per 1/2 cup): 53 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 10g carbohydrate, 4g fiber, 0g added sugar, 3g protein, 18mg sodium, 28mg calcium, 224mg potassium, 55mg phosphorus, 19mg oxalate

10 thoughts on “Black Bean Pico de Gallo”

  1. 5 stars
    Thanks for this recipe. I lived pico de gallo cv and making it fresh helps me control sodium. I’m always looking at ways to incorporate plant based protein in my meals so extra stars on this recipe.

    1. Melanie Betz MS, RD, CSR, CSG

      Yay! I also LOVE pico. Adding those beans really is such a quick and easy way to slip some plant protein into it!

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Ira, I always like to promote a variety of foods. Also, not everyone needs to limit oxalate, so I don’t aim to make all my recipes as low in oxalate as possible. Feel free to modify this recipe to meet your needs!

  2. I thought that when you have kidney disease, you must omit tomatoes from your diet. Is that not true? So confusing what you can and cannot eat!!

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Carol! Yes, it can be SO confusing to figure out what to eat. I think part of the reason it is so confusing is that a healthy kidney diet is different for EVERYONE. It is based on your stage of CKD and your lab values. Tomatoes are often “taboo” because of their high potassium content. However, only people with high blood potassium need to limit potassium. If your blood potassium is normal, a high potassium diet may actually be helpful! Here is an article to learn more about potassium in CKD!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top