Pico de Gallo

March 23, 2015

The first perennial plant to appear in our yard! Signs of life are popping up once again.

Hope you guys had a wonderful weekend! Now that it’s officially spring, I’m looking forward to eating outdoors and starting our new garden in the backyard. What am I NOT looking forward to? ALLERGIES! Georgia is the absolute worst and poor Jimmy has already been suffering. We used to garden quite a bit in our townhome years ago before I had Emmy. Now that Emmy is almost 2, I feel like there is finally a little more time to get that off the ground with our current house. Jimmy is making a raised garden bed and lucky for me, he’s been more excited about putting it together. If you have any good tips for gardening, I would love to hear them. Last summer, I planted some tomatoes in a large pot in our backyard but when they finally started to bear fruit, some animal came and ate them all. Most likely, they were deer. I was so sad! If you have any tips to keep animals from eating our veggies, please share! I’ve been saving all of our used coffee grinds because I heard it’s good to sprinkle that around all the plants to deter animals.

Since the weather permitted us to enjoy eating outside this past week, I decided to make some fresh, pico de gallo. I make this all the time in the summer and it’s always a hit with everyone. It’s simple and you can prepare it right before eating or let it sit in the fridge before your guests arrive. 

not shown: roma tomatoes

 Pico de Gallo

  • 2 ripe chopped avocados
  • 1/4 small diced red onion
  • 2 diced roma tomatoes
  • 2 cups frozen or fresh corn
  • 2 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1/2 to 1 whole fresh squeezed lime
  • 1 can drained and rinsed black beans
  • salt and ground pepper to taste
  • optional: chopped cilantro 


Add all the ingredients together except for the avocados. Add your seasoning and mix well. Squeeze however much lime you want. I always squeeze at least half a lime.  


Add in the avocados last and mix carefully because you don’t want to have mashed avocados. 


 Serve with some chips and enjoy! It’s fresh and delicious! 


My kids love it too. It’s a great way to get them to eat their beans and veggies. 


I served this last week when I made these beef brisket tacos again. We ate them with neighbors out on the patio because it was so beautiful that evening. 

Here’s what the kids found during our alfresco dinner.


Yup, that be a frog. #ewww My kids sure do love creatures.


I have the sweatiest little boy ever. 


Apparently, Ems loved him too πŸ˜€

Have a great Monday!

<>< yuni

One thing I ask of the LORD, this is what I seek: that I may dwell in the house of the LORD all the days of my life, to gaze upon the beauty of the LORD and to seek him in his temple. Psalm 27:44

Pico de Gallo
Serves 4
A delicious, fresh dip!
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Prep Time
10 min
Prep Time
10 min
  1. 2 ripe chopped avocados
  2. 1/4 small diced red onion
  3. 2 diced roma tomatoes
  4. 2 cups frozen or fresh corn
  5. 2 tbsp olive oil
  6. 3 tbsp red wine vinegar
  7. 1/2 to 1 whole fresh squeezed lime
  8. 1 can drained and rinsed black beans
  9. salt and ground pepper to taste
  10. optional: chopped cilantro
  1. Mix together all your ingredients except the avocados. Season to taste. Add in your chopped avocados and mix carefully. Serve with chips.
  1. If using frozen corn, serve after letting it sit out for a bit. You can also leave in fridge until ready to serve.
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