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Roasted Corn, Black Bean & Mango Salad

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Source: © EatingWell Magazine

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Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  8 servings, generous 1/2 cup each

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

RECIPE INGREDIENTS

2 teaspoons canola oil

1 clove garlic, minced

1 1/2 cups corn kernels (from 3 ears)

1 large ripe mango (about 1 pound), peeled and diced

1 15-ounce or 19-ounce can black beans, rinsed

1/2 cup chopped red onion

1/2 cup diced red bell pepper

3 tablespoons lime juice

1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped

1 1/2 tablespoons chopped fresh cilantro

1/4 teaspoon ground cumin

1/4 teaspoon salt

Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Roasted Corn, Black Bean & Mango Salad Recipe at Cooking.com

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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 the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: 8 servings, generous 1/2 cup each

Calories:

125

Sodium:

245mg

Fiber:

Carbohydrates, Total:

26g

Protein:

% Cal. from Fat:

14%

Fat. Total:

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Rating:

by: JOHN

Reviewed: 08/06/2009

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THIS RECIPE WAS VERY DELICIOUS AND EASY TO PUT TOGETHER LOVE WOUOLD RECOMMEND TO MY FRIENDS P.S. MY PARTY GUEST LOVED IT

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