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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Summer 2004
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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; protein 4.3g 9% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 11.3g; fat 1.8g 3% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 1179.6IU 24% DV; vitamin c 45.9mg 77% DV; folate 42.8mcg 11% DV; calcium 29.5mg 3% DV; iron 1mg 6% DV; magnesium 20.1mg 7% DV; potassium 229.8mg 6% DV; sodium 244.7mg 10% DV; thiamin 0.1mg 9% DV.

Reviews (17)

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17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2018
Love It. I'm a vegetarian male who is quite adventurous in the kitchen I have made this 4 times now each time adding on w/ my own ingredients. Also I don't cook anything all is in its natural raw state (i use canned beans which are pre-cooked). The batch I made today beats all of my past. Here's my ingred. list. Black Beans Corn shaved off the Cob Pineapple tidbits Kiwi diced cubed mango cubed dragon fruit Xtra Jalapeno (subbed for Chipotle in Adobo) Xtra Garlic scallions Tri Color Bell Peppers Cilantro & Red Pepper Flakes The original recipe to this is amazing & i still make it often cos I LOVE mango...my favorite fruit I just put a huge spin on it & fell in love with it. Being vegetarian I always have a 'go to' type fresh mix in the fridge where you can just grab a spoon & dig in without having to use any extra dishes Read More
Rating: 3 stars
05/21/2017
Not bad. We had it as a standalone salad as part of an EW meal plan and unfortunately I didn't add the pepper since the others didn't want it. I could taste the texture but not any particular flavor. As someone who's not fond of vegetables I would have preferred a fruit-based salsa so might substitute. The others who ate this salad liked it though! Read More
Rating: 4 stars
05/08/2015
I am replying to the comment on the front of the recipe. It sounds like you used a CAN of chipotle peppers instead of just ONE pepper like the recipe calls for. More than one would definitely be overpowering but one pepper makes it perfect. I hate spice and LOVE this recipe! Read More
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Rating: 4 stars
06/11/2014
This is a delicious easy salad. I subbed the chipotle peppers with a fresh seeded jalapeno pepper and the spice was perfect. I served alongside grilled chicken and another summer salad but it could also be used as a salsa for chips. Read More
Rating: 4 stars
07/10/2012
Delicious! I found this recipe a couple of years ago and have been making it consistently ever since. It is such a light/yummy snack to have with chips. I have made it without the hot peppers since my family doesn't really like spicy foods - and they all loved it and always ask me to make it. I would definitely recommend trying this recipe. Read More
Rating: 5 stars
06/20/2012
Best summertime salad ever! I've been making this summer salad for years now. Just made it for a picnic with some girlfriends they all requested the recipe. You control the spiciness by adding one or more chipotle pepper in adobo sauce. Start with just one and add to taste. Really take care and cut into a very small dice so people don't get a huge piece of pepper I've even smashed the pepper to make it into a paste! Pros: Sweet spicy and fresh Read More
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Rating: 5 stars
10/30/2011
Easy to prepare - tasty and healthy - have had it twice with grilled chicken - leftovers great for a quick lunch. I am not found of the Adobo flavour so used plain chipotle instead. Read More
Rating: 5 stars
10/30/2011
This recipe is a keeper took it to a Mexican dinner and everyone just loved it. Read More
Rating: 5 stars
10/30/2011
I increased this recipe 4x to serve as one of the salads at my daughter's Mexican theme graduation open house. It was a huge hit. I had very little left over. Great recipe! Read More
Rating: 5 stars
10/30/2011
This is an excellent way to use the corn and mangos that are in season in July and August. It is an excellent recipe made very quickly (Quicker than the time they estimate) and great with chicken dishes of various sort. Can't recommend it enough. Read More
Rating: 5 stars
10/30/2011
Great recipe. I took it to a party and people with topping their burgers with it. I think it is an awesome stand alone side too quite refreshing. I also had mine a little spicier with a semi-hot pepper instead of a red bell pepper and added an extra chipotle. I would love to wrap in up in corn tortilla or scoop up in tortilla chips for my picnic tomorrow at the park. The fresh corn taste was really heightened with a soft nutty flavor from the skillet. What a great way to use my fresh local ingredients from the farmer's market (except chipotle in adobo sauce and mango). Read More
Rating: 5 stars
10/30/2011
I did enjoy this salad but it is REALLY spicy. I enjoy spicy foods but this was almost too spicy for me and I even left out a couple of the chipotle peppers! Read More
Rating: 5 stars
10/29/2011
Party winner I used real uncooked beans a whole bag like 16 oz (that i prepared) not canned and an extra chipotle and two mangos i really love mangos! and just used extra lime juice and cumin to taste and more cilantro also... like a 1/4 to 1/2 cup chopped...the flavors work really well together and i peppered the corn while it was in the pan. Very very delicious recipe Pros: healthy Cons: i can't see any Read More
Rating: 5 stars
10/29/2011
Great Summer Salad I loved this salad. I added sliced chicken breast to it to make it a full meal. I didn't find this too spicy at all and thought the chipotle peppers were a great idea. It was some nice heat for a cool summer salad. I'd definitely make this again. Read More
Rating: 5 stars
10/29/2011
Awesome Salad I got this recipe from Cooking Light magazine July 2000 issue. I make a "double" of this batch flavor improves over a few days. It's a family favorite. I don't use the chipoltes. Pros: Interesting mix of flavors Read More
Rating: 5 stars
10/29/2011
Spicy! I LOVED this medley but I only used HALF the can of Chipotle peppers and it was still very spicy--not too spicy in fact it was just right. But I cannot imagine how hot it would've been had I used the whole can. Also I used canned organic corn as fresh organic corn on the cob can be very difficult to find. It was still wonderful. For those who have trouble digesting corn try the organic variety. The conventional corn--or non-organic--is too genetically modified for some digestive systems. Pros: Great way to incorporate beans into your diet Cons: Too spicy if you follow the recipe Read More
Rating: 5 stars
10/29/2011
Great Side! If you read the directions very carefully it says to use one canned chipotle pepper in adobo NOT the whole can just one out of the can! This gives it a nice spice but doesn't overwell the rest of the flavors!!! We love this recipe and make it thruout the summer months grilling the corn instead of frying it so you get the nice char taste from the grill. Yummy! Read More