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1
In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro.
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2
Add lime juice, olive oil, salt and pepper.
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3
Cut ends off plantains and peel.
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4
Cut plantains on the bias so that resulting slices are about 1/2-inch thick.
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5
In a large nonstick sautepan over medium to high heat, heat oil.
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6
Saute plantains in batches until golden, about 2 minutes on each side.
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7
Remove fried plantains to paper towels to drain and sprinkle with salt, if desired.
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8
Chop cooled plantains into ?-inch dice and add to bean mixture.
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9
Serve with Tostones (see recipe below
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10
Cut ends off plantains and peel.
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11
Cut plantains so that resulting slices are 1-inch round pieces.
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12
In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil.
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13
Fry plantains in batches until golden and softened, about 2 minutes on each side.
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14
Remove from sautepan and drain.
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15
Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick.
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16
Briefly dip in a bowl of warm salted water and drain.
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17
Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side.
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18
Drain on paper towels and sprinkle with salt.
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19
Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones
