Roasted Corn Black Bean Mango Salad Recipes

ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Steps:

• 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.

ROASTED CORN AND BLACK BEAN SALAD

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

ROASTED CORN, BLACK BEAN & MANGO SALAD

Steps:

• 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.

ROASTED CORN, BLACK BEAN AND MANGO SALAD

Steps:

• (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).
• 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.
• Each serving is a generous 1/2 cup each.