Pico de Gallo Sweet Peppers

  • Prep Time:
  • Start to Finish:
  • Servings: 24


1 cup Green Giant Fresh™ Corn, steamed or grilled, cut-off cob
1 medium Green Giant™ Fresh Avocado, pitted and diced
1 cup black beans, rinsed and drained
3/4 cup Roma tomato, seeded and diced
1/3 cup Green Giant™ Fresh Green Onions, sliced
1/3 cup Green Giant™ Fresh cilantro, chopped
3 Tbsp chili peppers, seeded and minced
1 tsp fresh garlic, minced
3 Tbsp lime juice
1 Tbsp extra-virgin olive oil
1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
1 lb Green Giant™ Fresh Sweet Mini Peppers
1/2 cup crumbled queso fresco


  1. In a medium mixing bowl add corn, avocado, beans, tomato, green onion, cilantro, chili pepper, garlic, lime juice, olive oil, cumin salt and pepper; mix to combine. Set aside for flavors to mingle.
  2. Meanwhile, slice mini peppers in half lengthwise leaving the stems attached. Remove the seeds and veins, place peppers on a serving tray.
  3. Fill pepper halves with pico de gallo and garnish each with a generous sprinkle of queso fresco.