The 4th of July is just around the corner folks! I feel like once the 4th is over, summer flies by so fast and before you know it we’re shopping for school clothes and gearing up for fall sports. June passes by at a normal pace and come July and August, time moves at warp speed, what’s that all about? Lucky for us, the 4th is one of those rare holidays that seems made for lazy days outside, hanging out at the lake, by the pool, or in your backyard with a sprinkler. A fun drink and snacks are all you need!
The downside of cutting wheat and dairy from my diet is that it really eliminates a large chunk of appetizer and snack options. As we all know, the best appetizers include warm, gooey cheese and/or bread, preferably both. Sure there are options out there, like marinated vegetables or antipasta kebobs, or something else along those lines. But sometimes what you need is something that you can throw in a bowl with a basket of dippers and be done and if that is your goal, then salsa is where it’s at. And that is exactly why salsa is the answer to my snacking and appetizer conundrum. I make it for everything, all of the time, all year round.
The idea for this salad came from dinner that I recently had at my sister’s house. I had traveled down with the kids for our first overnight at their new house (which is an old schoolhouse, how cool is that?!) and she made delicious Mexican rice bowls for dinner. It was perfect because she knew how much I love Mexican flavors and my husband who may or may not have a cumin allergy (long story), was not with us, so we had ourselves a little fiesta! There was seasoned rice and black beans, guacamole, fresh salsa, and pickled cabbage and you just piled whatever you wanted in your bowl, which of course, was everything. I had a bowl and a half and I had to force myself to stay in my seat and not allow myself to go back for a third helping.