1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens
How to Make It
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.
People....the recipe calls for ONE drained chile.....not the whole can! I like spicy, so added 2. Great as a refreshing salad on a warm summer night. BTW....I grilled the corn and then took it off the cob. I stay out of the heat of the kitchen when possible....
We love this salad!
As other reviewers have said, do NOT use the whole can of chipotle peppers use only one pepper. Having said that, next time I will try 3-4 peppers to spice it up just a bit more.
This is a great salad for a bigger group. I served without the greens and it was a big hit. Will definitely make again.
I've made this as both a side dish for white fish and as a unique salsa to go with chips. Both ways were a huge hit! The chipotle peppers make this dish, so don't omit those. I usually make half the recipe, which is enough for a group of 5 to each have a cup. Will make again!
I made this as a side dish for a cookout and omitted the lettuce. It was very good and refreshing. Used Trader Joe's frozen roasted corn and it worked great! For those who say this is too spicy note that the recipe calls for ONE single chipotle pepper in adobo sauce...not one can!!
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