Roasted Corn, Black Bean & Mango Salad
Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.
Yield
8 servingsPrep
20 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | cups |
corn
from about 3 ears |
|
| 1 | pound |
mangos
ripe, peeled and diced, about 1 large |
|
| 15 | ounces |
black beans
rinsed, or 19 ounces |
|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 3 | tablespoons |
lime juice
|
|
| 1 |
chipotle chili peppers
in adobo sauce, drained and chopped |
*
|
|
| 1 ½ | tablespoons |
cilantro
freshly chopped |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 1 | clove |
garlic
minced |
|
| 355 | ml |
corn
from about 3 ears |
|
| 453.6 | g |
mangos
ripe, peeled and diced, about 1 large |
|
| 433.5 | ml/g |
black beans
rinsed, or 19 ounces |
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 45 | ml |
lime juice
|
|
| 1 | each |
chipotle chili peppers
in adobo sauce, drained and chopped |
*
|
| 23 | ml |
cilantro
freshly chopped |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
salt
|
|
Directions
Heat oil in a large nonstick 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, cilantro, cumin, and salt.
Can be served immediately but will get better left for the flavors to mingle overnight in the refrigerator.
