Roasted Corn, Black Bean & Mango Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This a works as both a dip or a side dish for fish as well as a salad. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
3 cups fresh corn kernels (about 6 ears) |
2 cups diced peeled ripe mangoes (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 ground cumin |
4 ounces chipotle chiles, drained & chopped |
2 (15 ounce) cans black beans, rinsed and drained |
8 cups salad greens |
Directions:
1. 1. Heat oil in a large 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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