Monday, July 13, 2009

This smashed bean has style!

This bean-party-girl is all dressed up and wanting to go to a party to show off. And you know, she is pretty low maintenance. She is ready to go to the party in no time flat. Slap the beans on a tortilla, followed by some swanky pico de gallo, creamy avocado, crunchy radishes, crumbled labneh (okay, it's not Mexican but it's a lot like queso fresco) and my personal green leafed favorite, cilantro. Whammo, flavor perfection! Party pretty.

So after this dish, I threw the rest of my smashed beans into the freezer. Beans freeze very well. They have plans for Saturday so I thought I would put them in the freezer to keep them. (That bean is a serious party girl. She has to get her rest for Saturday.)

What exactly is the difference between pico de gallo and salsa anyway? Well, in Mexico, pico de gallo is a fresh tomato salad with the usual ingredients but sometimes with radishes and other veggies. Salsa is sauce, and of course it can mean any type of sauce.

Pico de Gallo

2 medium sized tomatoes, chopped
juice of half of a lemon
1 teaspoon salt
1/2 jalapeno, minced
two tablespoons minced red onion
couple sprigs of cilantro

Mix all ingredients together. Let sit at least 30 minutes before the meal for better flavor.

Perfect for a day when it is hot and the last thing you feel like doing is cooking. Isn't it great to know you have a pot of beans that you can really on for flavor and really fast meals?


kat said...

A totally quick meal. I actually prefer pico de gaio in the summer when its full of fresh ingredients

Mary said...

A quick and healthy meal that's perfect for hot summer days.

Grace said...

mmm, pico de gallo. mmm, avocado. mmm, beans. glorious.

oneshotbeyond said...

That's a really good looking dish! :-)

The Blonde Duck said...

I LOVE pico de gallo. We eat it all the time.

Murasaki Shikibu said...

Lori...I'm boiling some beans After reading your blog for days and reading about your beans I just had to have some myself! ;)

Jude said...

glad to know you're also a cilantro lover. could it really be genetic?

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