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Roasted Corn, Black Bean & Mango Salad
Source: © EatingWell Magazine
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Rating: Star Rating   Reviews: 6 See Reviews
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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
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: Yield:  8 servings, generous 1/2 cup each
Calories: 125
Sodium: 245mg
Fiber: 4g
Carbohydrates, Total: 26g
Protein: 4g
% Cal. from Fat: 14%
Fat. Total: 2g
Spotlight Recipe Review See all 6 reviews »

Rating: Star Rating
by: Melissa, FL Reviewed: 08/06/2008
Wonderful for the summer! See all of Melissa's reviews »
I made this for a potluck and it was well-received. I would stick with ONE chipotle pepper as the recipe was a bit vague so we used a few and even though I love spicy food it was a bit too spicy. Don't use a super-ripe mango as the texture was a bit mushy so look for a mango with some firmness. I am going to try this with frozen corn in the future as I think it will be almost as good as fresh corn.
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