KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves well with fish tacos
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (frozen or fresh, not canned)
1 large ripe mango, (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup diced red bell pepper
3 tablespoons lime juice (~juice of 1.5 limes)
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, bell pepper, lime juice, cilantro, cumin and salt.
|
1st Keep
 listophile
|
Comments