The BBC Good Food logo
Mexican chopped salad (Pico de gallo)

Pico de gallo

By
Rating: 5 out of 5.14 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Plus chilling
  • Easy
  • Serves 4

This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Nutrition: per serving
HighlightNutrientUnit
kcal29
fat0g
saturates0g
carbs6g
sugars5g
fibre1g
protein1g
low insalt0.08g
Advertisement

Ingredients

Method

  • STEP 1

    Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

Goes well with

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content