By Tracey
Roasted Corn, Black Bean, and Mango Salad
barely adapted from Cooking Light
Ingredients:
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 3 cups fresh corn kernels (about 6 ears)
- 2 cups diced mango (about 2 mangos)
- 1 cup minced red onion
- 1 cup chopped red bell pepper
- 1/3 cup fresh lime juice
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 chipotle chile in adobo sauce, minced
- 2 (15 oz) cans black beans, rinsed and drained
Directions:
Add the oil to a large nonstick skillet and set over medium-high heat. When the oil shimmers, add the garlic. Cook, stirring frequently, for about 30 seconds, or until fragrant (don’t walk away, the garlic can burn quickly). Add the corn to the pan. Allow to cook for a few minutes untouched so the corn will caramelize, then stir and repeat. The total cooking time will be about 8 minutes. Transfer the corn to a large bowl and stir in the remaining ingredients. Serve as a healthy lunch, simple side dish or as a salsa atop chicken or fish.
Serves 8.
