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.
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).
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....
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.
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.
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!
Outstanding!! We have eaten this as salsa with chips, on top of shrimp/fish tacos, and as a side dish. Very fresh and flavorful!
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!!
I thought this recipe was great. I took a tip from some of the other reviewers and cut back on the chipotle peppers. I only put 1/2 the can in, and it was still very spicy. May cut it back a little more next time. I also added 2 avacados and a little ginger. Delicious! Served it with the "Spicy Chipotle Shrimp Salad" and it made a perfect, easy and light weeknight meal.
Wonderful and so healthy! It was a huge hit at our dinner party. I let it sit for a few hours to let the flavors marry. I think next time I'll add some edamame for extra protein. I also roasted the corn on the grill which added a nice smokey flavor.
Soooo good. Great addition to a cookout. I think it mellows a bit if you make it in advance. I had to perk it up w/an extra squeeze of lime and a dash of salt.
