mexican corn salad

mexican corn salad

Ingredients:

4 cups frozen corn (thawed)

¼ cup red onion, chopped

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

1 large tomato, seeded and chopped

2 tsp garlic, chopped

¼ cup basil leaves, chopped

1 tsp dried oregano

1 tsp red pepper sauce (optional)

1/3 cup olive oil

2 Tbsp fresh lime juice

1 Tbsp rice wine vinegar

Salt and pepper, to taste

1 jalapeno pepper, seeded and chopped (optional)

Directions: 

1. Thaw frozen corn.
2.  Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce, olive oil, lime juice, and rice wine vinegar in bowl. Toss until combined.
3. Season with salt and pepper to taste. Scoop into festive platter and serve immediately or refrigerate. 

Paul McCartney's refried bean tacos

There is a reason that I have an entire page on Pinterest dedicated to Mexican food and margaritas. (click here) While I once loved heading over to our local El Rodeo for a jumbo margarita and veggie quesadilla, I have changed my tune, and now look forward to making great Mexican food at home. 

This recipe is the perfect complement to a cold negra modelo or a margarita on-the-rocks. 
In fact, I'll throw in THE margarita recipe from my friend Katie, which Josh and I have fondly nicknamed Katie-Ritas. Happy Friday, friends! I served this with Mexican corn salad. 

Paul McCartney's refried bean tacos

Ingredients:
1 medium yellow onion, chopped
2 Tbsp extra virgin olive oil
15 oz can refried beans
4 medium tomatoes (I used Italian plum tomatoes)
salt
package of whole grain corn tortillas (I use La Tortilla Factory low-carb)
grated cheese for topping (I use Monterey jack)
2-3 limes

Toppings - slices avocado, cilantro, hot sauce, sour cream, sliced jalapeno peppers

Directions:

1. Chop onion. De-seed and chop tomatoes.
2. Heat 2 Tbsp olive oil in large skillet over medium heat. Saute onion for 5 mins until soft. 
3. Stir in refried beans. Add chopped tomatoes and cook until heated through. Season to taste with salt. Add 1-2 tsp hot sauce if desired (I like tobasco)
4. Heat up tortillas (grill or stovetop)
5. Top each tortilla with bean mixture, grated cheese, and add toppings (avocado/cilantro/sour cream). Squeeze fresh lime juice over each taco and serve immediately.