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Roasted Corn, Black Bean & Mango Salad

From: EatingWell

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.

Servings: 8 servings, generous 1/2 cup each
Prep: 45 mins
Total: 45 mins
Rated : Not yet rated
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
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.
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 Facts
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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