Roasted Corn, Black Bean, and Mango Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Black bean mango salad can be used as a topping like a salsa or you can eat it plain as a side. Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good-corn likes it that way. Ingredients:
1 tablespoon vegetable oil |
2 garlic cloves, minced |
3 cups fresh corn kernels (about 6 ears) |
2 cups diced peeled ripe mango (about 2 pounds) |
1 cup chopped red onion |
1 cup chopped red bell pepper |
1/3 cup fresh lime juice |
3 tablespoons chopped fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1 drained canned chipotle chile in adobo sauce, chopped |
2 (15-ounce) cans black beans, rinsed and drained |
8 cups gourmet salad greens |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.
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