Roasted Corn, Black Bean & Mango Salad (Printer-Friendly Version) | Eating Well
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Roasted Corn, Black Bean & Mango Salad

http://www.eatingwell.com/recipes/corn_bean_mango_salad.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

8 servings, generous 1/2 cup each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. 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.

Nutrition

Per serving : 125 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 4 g Protein; 4 g Fiber; 245 mg Sodium; 223 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit

Tips & Notes