Black Bean and Corn Salsa with Plantain Chips

Ingredients

• 1 can Black Beans
• 1 can Corn
• 0.5 cup Red Bell Pepper
• 0.25 cup Red Onion
• 0.5 Jalapeño
• 0.25 cup Cilantro
• 2 tablespoons Lime Juice
• 2 Plantains
• 1 tablespoon Olive Oil
• 0.5 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Open the 1 can Black Beans and drain them. Open the 1 can Corn and drain it. Cut the 0.5 Jalapeño into very small pieces. Cut the 0.5 cup Red Bell Pepper into very small pieces. Cut the 0.25 cup Red Onion into very small pieces. Finely chop the 0.25 cup Cilantro.
3. 3In a large bowl, combine the drained black beans, drained corn, diced red bell pepper, diced red onion, and diced jalapeño. Add the chopped cilantro and stir everything together.
4. 4Add the 2 tablespoons Lime Juice to the bowl with the bean and corn mixture. Stir well to combine.
5. 5Peel the 2 Plantains and slice them very thinly into rounds, about 0.3175 cm thick.
6. 6In a medium bowl, toss the thinly sliced plantains with the 1 tablespoon Olive Oil and the 0.5 teaspoon Salt until they are evenly coated.
7. 7Spread the seasoned plantain slices in a single layer on a baking sheet. Bake for 20-25 minutes, or until the edges are golden brown and the chips are crispy. Check them after 20 minutes.
8. 8Serve the black bean and corn salsa with the crispy baked plantain chips.

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