MINI-TOMATO FRITTATAS12 eggs1 c. half and halfSalt, black pepper3 T. chopped fresh chives2 T. chopped…
Extreme Tex-Mex Pico de Morrow Salad
| Extreme Tex-Mex Pico de Morrow Salad | Print |
Recipe By: Alice Morrow
Extreme Tex-Mex Pico de Morrow Salad
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
- In large pot of salted boiling water, cook corn for 3 minutes. Drain and place in ice water to stop cooking and set color.
- When corn is cool, cut kernels off cob and place in large bowl.
- To the bowl, add the diced red onion, jalapenos, peppers, beans and mix well.
- In a smaller bowl, place the cut avocados and drizzle with the lime juice.
- Add the avocados and tomatoes to the large bowl of diced items.
- Mix to blend well.
- Drizzle the olive oil over the top and mix well. Drizzle a little more.
- Add the lemon juice and season to taste with salt, pepper and garlic powder. Mix well.
- 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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