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.
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Ingredients
- 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
Preparation
- To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
- 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.
- Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
- 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