Sunday in the kitchen
It’s a rainy, windy day here in Tampa Bay. With Tropical Storm Debby hovering over us, it is the perfect day to stay home and do nothing. Well, almost… Hubby and I made a run to Starbucks this morning and we went to Publix to do our weekly shopping right when they opened. I know I’ve said it before, but I love doing our grocery shopping early Sunday mornings before the rest of the world is there. This morning was no different and I’m glad we went early because the weather has gotten worse since then. A few pictures I took…
When we got home and put away all the goodies we bought, I made breakfast (hubby’s choice: eggs, hash browns, and toast). He was a happy camper. After some blogging, reading, and napping, I made my way back into the kitchen to try out a recipe I found on Skinnytaste earlier in the week.
The recipe is Black Bean, Avocado, Cucumber and Tomato Salad (click the link to go to the Skinnytaste site). Everything about this recipe makes me want to try it. It sounds so fresh and delicious. I have been eating avocados like crazy this week, so I know they are perfect right now.
I cut the recipe in half since it would be just me eating it. Here is what I used for the way I made it:
- 1/2 cucumber, peeled and diced
- 1 medium ripe tomatoes, diced
- 1 hass avocados, diced
- 1/2 can black beans, rinsed and drained
- red onion, minced
- cilantro, minced
- lime juice
- salt and fresh pepper
I use way more onion and cilantro than most people might but I love the flavors. The recipe calls for 1 tbsp. of each (when the recipe is cut in half). I didn’t even measure it, but I would bet I had at least 3 times that.
I just love all the colors of this. I knew as it came together that it was going to be as wonderful as it sounded.
Once it was ready, it was lunch time (great timing!). I decided to have it with tortilla chips and melted cheese. It turned out to be a perfect lunch for a rainy, windy day.