Sweet Plantain Salsa with Tostones

1. 1

   In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro.

2. 2

   Add lime juice, olive oil, salt and pepper.

3. 3

   Cut ends off plantains and peel.

4. 4

   Cut plantains on the bias so that resulting slices are about 1/2-inch thick.

5. 5

   In a large nonstick sautepan over medium to high heat, heat oil.

6. 6

   Saute plantains in batches until golden, about 2 minutes on each side.

7. 7

   Remove fried plantains to paper towels to drain and sprinkle with salt, if desired.

8. 8

   Chop cooled plantains into ?-inch dice and add to bean mixture.

9. 9

   Serve with Tostones (see recipe below

10. 10

    Cut ends off plantains and peel.

11. 11

    Cut plantains so that resulting slices are 1-inch round pieces.

12. 12

    In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil.

13. 13

    Fry plantains in batches until golden and softened, about 2 minutes on each side.

14. 14

    Remove from sautepan and drain.

15. 15

    Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick.

16. 16

    Briefly dip in a bowl of warm salted water and drain.

17. 17

    Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side.

18. 18

    Drain on paper towels and sprinkle with salt.

19. 19

    Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones

* Per serving · 4 servings · Values may vary.