Roasted Corn, Black Bean & Mango Salad

Roasted Corn, Black Bean & Mango Salad

17 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 1½ cups corn kernels, (from 3 ears)
  • 1 large ripe mango, (about 1 pound), peeled and diced
  • 1 15-ounce or 19-ounce can black beans, rinsed
  • ½ cup chopped red onion
  • ½ cup diced red bell pepper
  • 3 tablespoons lime juice
  • 1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
  • 1½ tablespoons chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: ½ cup
  • Per serving: 122 calories; 2 g fat(0 g sat); 4 g fiber; 25 g carbohydrates; 4 g protein; 43 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 1,180 IU vitamin A; 46 mg vitamin C; 30 mg calcium; 1 mg iron; 245 mg sodium; 230 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch 1 fruit

Reviews 17

July 07, 2018
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By: Captain Jeff Marchant
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 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
May 20, 2017
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By: Ced1106
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!
May 08, 2015
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By: EatingWell User
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!
June 10, 2014
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By: EatingWell User
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.
July 10, 2012
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By: hjschranz
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.
June 20, 2012
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By: EatingWell User
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
July 17, 2011
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By: mhorn58
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!
July 03, 2011
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By: Donna B
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
June 25, 2011
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By: elainefrench
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
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