We had an exciting and long day trip yesterday… our summers are like that, full of long, hot and humid days, seeing beautiful sights around our area, taking in the sunlight and baking in the heat. We were out all day, playing in the heat and water, and came back for dinner and watching Pirates of the Caribbean. Another severe thunderstorm came in the dead of night, waking everyone up except our oldest, but because of yesterday’s hot adventure, we slept in and awoke to a beautiful, bright morning.
I was planning on making some pico de gallo to go with some refried beans I made from this recipe (modified to add Kosher salt while mashing beans and diced cilantro). Pico de gallo is like the taste of a crisp fresh Summer, and makes me actually crave tequila Margaritas.
It’s too easy to make, a bit of fresh cilantro (only fresh should ever be used for pico), 1/2 to 3/4 of a medium sized white onion, diced.
And about 5 Roma tomatoes, or 2 salad tomatoes, diced. 3 Limes juiced over the diced mixture, or one lemon will do.
The homemade refried beans are done without lard and much healthier. This tasted incredible! Healthy but full of intense flavor. We ate it in lettuce leaf (just pull off the leaves from a head of lettuce, wash the leaves individually so that the lettuce head will keep longer in the fridge. Dry off the leaves and fill with practically anything you want to eat!
Enjoy a delish and cozy “Taco Salad!”