Roasted Corn, Black Bean, and Mango Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Will try it soon. Ingredients:
2 teaspoons canola oil |
1 garlic clove, minced |
1 1/2 cups corn kernels (from 3 ears) |
1 large ripe mango, peeled and diced (about 1 pound) |
1 (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 chipotle chile in adobo, drained and chopped (see ingredient note) |
1 1/2 tablespoons chopped fresh cilantro |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large non stick skillet over medium-high heat.
2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
4. Transfer the corn mixture to a large bowl.
5. Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
6. Serve at room temperature.
7. TIP: 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.
8. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
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