Roasted Corn, Black Bean & Mango Salad
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.Advertisement
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.
1 starch 1 fruit