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. Source: EatingWell Magazine, Summer 2004

Kathy Farrell-Kingsley



  • 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.



Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Ingredient Note: Chipotle peppers are smoked jalapeños with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Nutrition Facts

122 calories; 1.8 g total fat; 0.2 g saturated fat; 245 mg sodium. 230 mg potassium; 24.6 g carbohydrates; 4.3 g fiber; 11 g sugar; 4.3 g protein; 1180 IU vitamin a iu; 46 mg vitamin c; 43 mcg folate; 30 mg calcium; 1 mg iron; 20 mg magnesium;

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0