Roasted Corn, Black Bean & Mango Salad
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.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
8 servings, generous 1/2 cup each
Ingredients
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2 teaspoons canola oil
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1 clove garlic, minced
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1 1/2 cups corn kernels, (from 3 ears)
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1 large ripe mango, (about 1 pound), peeled and diced
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1 15-ounce or 19-ounce can black beans, rinsed
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1/2 cup chopped red onion
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1/2 cup diced red bell pepper
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3 tablespoons lime juice
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1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
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1 1/2 tablespoons chopped fresh cilantro
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1/4 teaspoon ground cumin
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1/4 teaspoon salt
Directions
1.
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.
Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Nutrition information
Calories 125, Total Fat 2 g, Monounsaturated Fat 1 g, Sodium 245 mg, Carbohydrate 26 g, Fiber 4 g, Protein 4 g, Potassium 223 mg. Daily Values: Vitamin C 70%. Exchanges: Starch 1,Fruit 1.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Orange Dream Fruit Salad
Make this side salad even easier by using jarred mango slices. Look for them in the refrigerated part of your grocer's produce section.
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