ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Roasted Corn, Black Bean, and Mango Salad image

Provided by LoriInIndiana

Time 45m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 12

2 teaspoons canola oil
1 garlic clove, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango, peeled and diced (about 1 pound)
1 (19 ounce) can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small chipotle chile in adobo, drained and chopped (see Ingredient Note)
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Heat oil in a large non stick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
Transfer the corn mixture to a large bowl.
Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
Serve at room temperature.
TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9