Roasted Corn, Black Bean and Mango Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature. Ingredients:
2 teaspoons canola oil |
1 garlic clove, minced |
1 1/2 cups corn kernels (from 3 ears) |
1 large mango, peeled and diced (about 1 lb) |
1 (15 ounce) can black beans or 19 ounces black beans, rinsed |
1/2 cup red onion, chopped |
1/2 cup red bell pepper, diced |
3 tablespoons lime juice |
1 small chipotle chile in adobo, drained and chopped |
1 1/2 tablespoons fresh cilantro, chopped |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
Directions:
1. (Ingredient Note: Chipotle peppers are smoke jalaenos with a fiery taste taht are canned in adobo sauce. Look for them in in the Hispanic section of the large supermarkets and in specialty stores).
2. 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.
3. Each serving is a generous 1/2 cup each.
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