Ingredients
-
2
-
1
-
1 1/2
-
1
-
1
-
1/2
-
1/2
-
3
-
1
-
1 1/2
-
1/4
-
1/4
-
-
-
Directions
Roasted Corn, Black Bean, and Mango Salad, I found this Carribean recipe on another recipe website and am posting it here Will try it soon , I really enjoyed this recipe, but did think it tasted better after sitting overnight to help flavors meld I unfortunately had no fresh cilantro (love cilantro!), so had to leave that out Went well for a side to Mexican food dinner and was relatively quick to put together Made for I recommend tag game
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Steps
|
1
Done
|
Heat Oil in a Large Non Stick Skillet Over Medium-High Heat. |
|
2
Done
|
Add Garlic and Cook, Stirring, Until Fragrant, About 30 Seconds. |
|
3
Done
|
Stir in Corn and Cook, Stirring Occasionally, Until Browned, About 8 Minutes. |
|
4
Done
|
Transfer the Corn Mixture to a Large Bowl. |
|
5
Done
|
Stir in Mango, Beans, Onion, Bell Pepper, Lime Juice, Chipotle Pepper, Cilantro, Cumin, and Salt. |
|
6
Done
|
Serve at Room Temperature. |
|
7
Done
|
Tip: Ingredient Note: Chipotle Peppers Are Smoked Jalapenos With a Fiery Taste That Are Canned in Adobo Sauce. Look For Them in the Hispanic Section of Large Supermarkets and in Specialty Stores. |
|
8
Done
|
Make Ahead Tip: Cover and Refrigerate For Up to 8 Hours. Serve at Room Temperature. |
