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.

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.

Ratings & Reviews

lizzie924's Review

November 19, 2012

LRMiller's Review

July 18, 2012
This is the first recipe I think of when summer starts up and mangos and corn appear in the market. Works great with Trader Joes corn or canned corn too (well drained of course).

Nancy91361's Review

June 22, 2012
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....

freshneasy's Review

May 12, 2012
This side is a crowd pleaser. We add about three chilies with the seeds removed and about twice the amount of lime juice. The carmalized corn is a must. It is great everytime.

lhansen's Review

August 12, 2011

hockeymomof2's Review

July 12, 2011
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.

CostaRicaLynne's Review

March 18, 2011
Black bean and corn salad is a staple in my house but in this recipe, the roasted corn and garlic and the chipotle really add interest and unexpected flavor. This is the new standard!

hleigh's Review

August 28, 2010
Outstanding!! We have eaten this as salsa with chips, on top of shrimp/fish tacos, and as a side dish. Very fresh and flavorful!

carinidad's Review

August 15, 2010
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!

janloves2cook's Review

July 26, 2010
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!!