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Roasted Corn, Black Bean, and Mango Salad

Yield 8 servings
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

Nutrition Information

  • calories 204
  • caloriesfromfat 15 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 1.5 g
  • protein 9.2 g
  • carbohydrate 39 g
  • fiber 6.9 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 315 mg
  • calcium 56 mg

How to Make It

  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.