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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 15%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 9.2g
  • Carbohydrate: 39g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 315mg
  • Calcium: 56mg

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

  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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Roasted Corn, Black Bean, and Mango Salad Recipe at a Glance
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