Roasted Corn, Black Bean, and Mango Salad

Recipe by LoriInIndiana
READY IN: 45mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large non stick 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 pepper, cilantro, cumin, and salt.
  • Serve at room temperature.
  • 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.
  • MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
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