Roasted Corn, Black Bean and 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.
from about 3 ears
ripe, peeled and diced, about 1 large
rinsed, or 19 ounces
sweet red bell peppers
chipotle chili peppers
in adobo sauce, drained and chopped
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.