Roasted Corn, Black Bean, and Mango Salad

Name: Roasted Corn, Black Bean, and Mango Salad Recipe
Yield: 6
Ingredients: 2 teaspoons canola oil; 1 clove garlic minced; 1 1/2 cups corn kernels (from 3 ears); 3/4 c sliced mango; 1 15-ounce can black beans rinsed; 1/2 cup chopped red onion; 1/2 cup diced red bell pepper; 3 tablespoons lime juice; 1 small canned chipotle pepper in adobo sauce drained and chopped; 1 1/2 tablespoons chopped fresh cilantro; 1/4 teaspoon ground cumin; 1/4 teaspoon salt

Number of Servings: 6

Ingredients

2 teaspoons canola oil1 clove garlic, minced1 1/2 cups corn kernels (from 3 ears)3/4 c sliced mango1 15-ounce can black beans, rinsed1/2 cup chopped red onion1/2 cup diced red bell pepper3 tablespoons lime juice1 small canned chipotle pepper in adobo sauce, drained and chopped1 1/2 tablespoons chopped fresh cilantro1/4 teaspoon ground cumin1/4 teaspoon salt

Directions

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.

Number of Servings: 6

Recipe submitted by SparkPeople user ANJULIE2.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 162.6
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 104.6 mg
Total Carbs: 29.8 g
Dietary Fiber: 8.0 g
Protein: 7.9 g

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