Black Beans with Pico De Gallo

A classic dish that can be used as a main or as a side, our Mexican-style black beans are lightly seasoned with cumin, coriander and oregano.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Prep Time
20 min
Cook Time
50 min
70 min


  • 1 cup dried black beans, rinsed
  • 1/2 small white onion, finely chopped
  • 1 clove garlic, smashed and peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 cup chopped tomato
  • 2 tbsp chopped red onion
  • 2 tbsp chopped red or green bell pepper
  • 1/2 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)
  • Fresh cilantro sprigs, for garnish


  1. To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
  2. Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
  3. Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
  4. Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.

Nutrition Information

  • Serving Size 1/2 cup beans, 4 tsp queso fresco, 4 tsp pico de gallo
  • Calories 145
  • Carbohydrate Content 23 g
  • Cholesterol Content 7 mg
  • Fat Content 2 g
  • Fiber Content 3 g
  • Protein Content 9 g
  • Saturated Fat Content 1 g
  • Sodium Content 189 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

Trending on Clean Eating