Roasted Corn, Black Bean, and Mango Salad

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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

July 2000