Roasted Corn, Black Bean, and Mango Salad

Roasted Corn, Black Bean, and Mango Salad
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  • 3 cups fresh corn kernels (about 6 ears)
  • 1/3 cup fresh lime juice
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup chopped red onion
  • 1 drained canned chipotle chile in adobo sauce, chopped
  • 2 cups diced peeled ripe mango (about 2 pounds)
  • 1 cup chopped red bell pepper
  • + 6 more ingredients
    • ½ teaspoon ground cumin
    • 8 cups gourmet salad greens
    • 3 tablespoons chopped fresh cilantro
    • 2 garlic cloves, minced
    • ½ teaspoon salt
    • 1 tablespoon vegetable oil

Heat oil in a large nonstick 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...

View full recipe at My Recipes


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