Roasted Corn, Black Bean, and Mango Salad


Roasted Corn, Black Bean, and Mango Salad


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


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