Roasted Corn, Black Bean and Mango Salad

This simple, fresh-tasting salad adds delicious variety to grilled foods such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango. Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  teaspoons canola oil
• 1  garlic clove, minced
• 1 1⁄2 cups corn kernels (from 3 ears)
• 1  large mango, peeled and diced (about 1 lb)
• 1 (15 ounce) can black beans or 19  ounces black beans, rinsed
• 1⁄2 cup red onion, chopped
• 1⁄2 cup red bell pepper, diced
• 3  tablespoons lime juice
• 1  small chipotle chile in adobo, drained and chopped
• 1 1⁄2 tablespoons fresh cilantro, chopped
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon salt

Directions

1. (Ingredient Note: Chipotle peppers are smoke jalaenos with a fiery taste taht are canned in adobo sauce. Look for them in in the Hispanic section of the large supermarkets and in specialty stores).
2. 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.
3. Each serving is a generous 1/2 cup each.