Roasted Corn, Black Bean, and Mango Salad

READY IN: 45mins
Recipe by LoriInIndiana

I found this Carribean recipe on another recipe website and am posting it here. Will try it soon.

Top Review by StacyMD187373

I really enjoyed this recipe, but did think it tasted better after sitting overnight to help flavors meld. I unfortunately had no fresh cilantro (love cilantro!), so had to leave that out. Went well for a side to Mexican food dinner and was relatively quick to put together. Made for I recommend tag game.

Ingredients Nutrition


  1. Heat oil in a large non stick skillet over medium-high heat.
  2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
  4. Transfer the corn mixture to a large bowl.
  5. Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
  6. Serve at room temperature.
  7. 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.
  8. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

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