Veggie-packed pico de gallo

photo credit: tasteofhome.com

1 lb. mixed tomatoes- 3-4 medium sized tomatoes

1 medium jalapeno pepper

1/2 cup onion, white or red, chopped fine

1/2 cup green or red sweet pepper, small diced

1/2 cup yellow or green zucchini, small diced

1/2 cup cilantro, chopped

1/2 cup black beans

1 ear or corn, kernels shaved from the cob

Juice from half a lime

1/2 teaspoon ground cumin, optional

Salt to taste

Wash the tomatoes and cut out their cores. Using a very sharp knife (or a serrated knife), cut the tomato into small cubes. Place the chopped tomato in a colander in the sink and let drain while you prep the other vegetables.

For a less intensely spicy pico, remove the seeds and inner membrane from the jalapenos, then mince them. You can leave some or all of the seeds depending on the level of spice you want.

Once all the vegetables are prepped, combine everything in a medium sized bowl and stir well to combine. Taste and add more salt or lime juice if needed.

Serve with tortilla chips, nachos, tacos, or rice and beans.