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Roasted Corn, Black Bean & Mango Salad

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
13 cup fresh lime juice
3 tablespoons chopped fresh cilantro
12 teaspoon ground cumin
4 ounces chipotle chiles, drained & chopped
2 (15 ounce) cans black beans, rinsed and drained
8 cups salad greens


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.

Source: www.food.com