Extreme Tex-Mex Pico de Morrow Salad

Extreme Tex-Mex Pico de Morrow Salad

Extreme Tex-Mex Pico de Morrow Salad

 

Extreme Tex-Mex Pico de Morrow Salad
 
Extreme Tex-Mex Pico de Morrow Salad
Recipe By:

Ingredients
  • 8 fresh ears of corn, shucked
  • 1 large red onion, diced
  • 2 large jalapenos, seeded, diced
  • 12 mini multi colored peppers, diced
  • 1 pt. yellow cherry tomatoes, halved
  • 1 pt. red cherry tomatoes, halved
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 (12-16 oz.) frozen edamame beans, thawed
  • 4-6 large fresh avocados, cut into small chunks
  • Juice of 4 limes
  • ¼ c. fresh lemon juice
  • Extra virgin olive oil
  • Salt, black pepper, garlic powder
  • Paprika

Instructions
  1. In large pot of salted boiling water, cook corn for 3 minutes. Drain and place in ice water to stop cooking and set color.
  2. When corn is cool, cut kernels off cob and place in large bowl.
  3. To the bowl, add the diced red onion, jalapenos, peppers, beans and mix well.
  4. In a smaller bowl, place the cut avocados and drizzle with the lime juice.
  5. Add the avocados and tomatoes to the large bowl of diced items.
  6. Mix to blend well.
  7. Drizzle the olive oil over the top and mix well. Drizzle a little more.
  8. Add the lemon juice and season to taste with salt, pepper and garlic powder. Mix well.
  9. Sprinkle with paprika.

Notes
*****You can change up the beans, peppers, etc. This also makes a great dip, great for wraps, and a nice side dish to grilled chicken, fish, etc.

 

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