Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | vegetable oil |
| 2 | garlic cloves, minced |
| 3 cups | fresh corn kernels (about 6 ears) |
| 2 cups | diced peeled ripe mango (about 2 pounds) |
| 1 cup | chopped red onion |
| 1 cup | chopped red bell pepper |
| 1/3 cup | fresh lime juice |
| 3 tbsp | chopped fresh cilantro |
| 1/2 tsp | salt |
| 1/2 tsp | ground cumin |
| 1 | drained canned chipotle chile in adobo sauce, chopped |
| 2 | (15-ounce) cans black beans, rinsed and drained |
| 8 cups | gourmet salad greens |
Directions
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. Spoon 1 cup corn mixture over greens.
Yield: 8 servings
CALORIES 204 (15% from fat); FAT 3.3g (sat 0.6g,mono 0.8g,poly 1.5g); PROTEIN 9.2g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 315mg; FIBER 6.9g; IRON 2.8mg; CARBOHYDRATE 39g
Yield: 8 servings
CALORIES 204 (15% from fat); FAT 3.3g (sat 0.6g,mono 0.8g,poly 1.5g); PROTEIN 9.2g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 315mg; FIBER 6.9g; IRON 2.8mg; CARBOHYDRATE 39g
Source: www.cookinglight.com