Rating: 5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 12

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.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

204 calories; calories from fat 15%; fat 3.3g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.5g; protein 9.2g; carbohydrates 39g; fiber 6.9g; iron 2.8mg; sodium 315mg; calcium 56mg.
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