Roasted Corn, Black Bean, and Mango Salad
February 4, 2008
From Eating Well magazine, summer 2004
Ingredients
- 2 tsp canola oil
- 1 clove garlic,minced
- 1 1/2 cups corn kernels
- 1 large ripe mango, peeled and diced
- 1 15 1/2 -ounce or 19-ounce can of black beans, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 3 tbsp lime juice
- 1 small canned chipolte chile in adobo sauce, drained and chopped
- 1 1/2 tbsp chopped fresh cilantro
- 1/4 tsp ground cumin
- 1/4 tsp salt, or to taste
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally until browned, about 8 minutes. Transfer corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chile, cilantro, cumin and salt.
Salad will keep covered in the refrigerator up to 8 hours. Serve at room temperature.
Serves 8
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