Roasted Corn, Black Bean & Mango Salad
"This a works as both a dip or a side dish for fish as well as a salad."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 cups fresh corn kernels (about 6 ears)
- 2 cups diced peeled ripe mangoes (about 2 pounds)
- 1 cup chopped red onion
- 1 cup chopped red bell pepper
- 1⁄3 cup fresh lime juice
- 3 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon ground cumin
- 4 ounces chipotle chiles, drained & chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 8 cups salad greens
directions
- 1. Heat oil in a large skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned; stirring occasionally. Place corn mixture in a large bowl, add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Currently I'm a stay at home mom (and loving it!) looking for healthy recipes. I am a recent vegetarian convert and yogi. Thought I'd stop eating meat while doing yoga but think it will be a lifetime change. Rest of family is not following suit. They are pretty good at eating whatever I make for them with these exceptions: our youngest doesn't like vegetables, his big brother doesn't like fish and his big sister won't even try tofu or tempeh. Dad is the disposal who cleans up after everyone! That's our family and my mealtime challenge in a nutshell. Life is definitely interesting.
