Roasted Corn, Black Bean, and Mango Salad

Total Time
Prep 45 mins
Cook 0 mins

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

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.


Most Helpful

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.

StacyMD187373 July 16, 2011

Did have to tweak the ingredients just a little (well, I guess that depends on who you are, whether or not it was a 'little') ~ I used 2 tablespoons of green chilies instead of the chipotle chile & cut the cumin back to 1/8 teaspoon! Still, this salad (or at least the one I made!) had great taste & was actually a hit with the neighbors, too, so . . . [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 07, 2008

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