Caribbean Black Bean-and-Rice Salad
Corn on the Cob with Chili Butter
Ingredients
- 1 (8.8-oz) pouch microwavable brown rice
- ½ (10-oz) pkg diced mango
- 1 (15.5-oz) can black beans, drained and rinsed
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- ¼ cup diced red onion
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook rice according to package directions. Fluff with a fork, and stir in remaining ingredients.
Side Dish Ingredients
- 2 ears corn
- 1 Tbsp butter, softened
- ¼ tsp chili powder
- ⅛ tsp kosher salt
- 1 Tbsp chopped green onion
Side Dish Instructions
- Bring corn and salted water to cover to a boil; cook 10 to 15 minutes or until tender. Drain.
- Stir together butter, chili powder, salt, and green onion. Spread butter on hot corn.
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