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1/4 cup finely chopped onions
1 clove garlic -- minced
2 teaspoons extra virgin olive oil
1 can pinto beans (14.5 oz.) -- drained
1 can Mexi Corn (10 oz.) -- drained
1/3 cup commercial or homemade salsa
1 teaspoon lime juice
Pinch kosher salt
1 tablespoon chopped fresh cilantro or 1 tsp. dried
In a small skillet, cook and stir onion, garlic and cilantro in oil 2-3 minutes or until just tender. Remove from the heat and set aside.
In a medium saute pan or skillet, combine the drains beans, corn, reserved cooked onions/garlic, salsa and lime juice. Season light with a pinch of kosher salt and heat through. Just before serving, garnish with chopped cilantro.
1 clove garlic -- minced
2 teaspoons extra virgin olive oil
1 can pinto beans (14.5 oz.) -- drained
1 can Mexi Corn (10 oz.) -- drained
1/3 cup commercial or homemade salsa
1 teaspoon lime juice
Pinch kosher salt
1 tablespoon chopped fresh cilantro or 1 tsp. dried
In a small skillet, cook and stir onion, garlic and cilantro in oil 2-3 minutes or until just tender. Remove from the heat and set aside.
In a medium saute pan or skillet, combine the drains beans, corn, reserved cooked onions/garlic, salsa and lime juice. Season light with a pinch of kosher salt and heat through. Just before serving, garnish with chopped cilantro.
