Roasted Corn Black Bean And Mango Salad |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A fruity, zesty, sweet, salad with a twist! Ingredients:
you can make this simple, fresh salad up to 8 hours ahead of time. |
2 tps. canola oil |
1 clove garlic, minced |
1 1/2 c. corn kernels (from 3 ears)(or use canned corn) |
1 large ripe mango, peeled and diced |
1 15-ounce or 19-ounce can black beans, rinsed |
1/2 c. chopped red onion |
1/2 c. diced red bell pepper |
3 t. lime juice |
1 small canned chipotle pepper in adobo sauce, , drained and chopped |
1 1/2 t. chopped fresh cilantro |
1/4 tsp. ground cumin |
1/4 tsp. sea salt |
Directions:
1. Heat oil in a large 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. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and Sea salt.
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