No-Cook or Other
Lynn's StoryI almost always have fresh Pico de Gallo on hand in the summer months, and this is the latest idea I'd had to use some of it up. The longer you let these sit, the better the flavors meld together.
can of each: red beans, pinto, kidney and blackeye peas
fresh pico de gallo
black pepper to taste
ears corn on the cob, corn removed
1Drain and rinse all beans. Place in a large bowl, add pico de gallo, fresh corn off the cob, and black pepper. All to set for a few hours in the fridge before serving. Serve cold or hot.
3You can alos serve in a toastado cup with grilled meat and cheese.
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