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ROASTED CORN, BLACK BEAN AND MANGO SALAD Recipe | |
Salad | |
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Ingredients:
ROASTED CORN, BLACK BEAN AND MANGO SALAD(Caution: some reviewers found it too hot, using one chipotle pepper. Adjust to taste). Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango... INGREDIENTS: 1 tablespoon 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 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped (or less, to taste) 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens
Directions:
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 | |