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Roasted Corn, Black Bean & Mango Salad

Roasted Corn, Black Bean & Mango Salad

Nutrition Facts
  • cal. (kcal) 125
Roasted Corn, Black Bean & Mango Salad
  • Makes: 12 servings
  • Prep: 45 mins
  • Start to Finish: 45 mins
  • Carb Grams Per Serving: 26

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 - 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

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.
  2. 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.
  3. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 125 cal., 2 g total fat 245 mg sodium, 26 g carb. (4 g fiber), 4 g pro.

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