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.
Discover ground-breaking new supplements! SHOP & SAVE
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. |
