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Roasted Corn, Black Bean & Mango Salad

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (102 votes)

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.



READER'S COMMENT:
"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! "
Roasted Corn, Black Bean & Mango Salad

14 Reviews for Roasted Corn, Black Bean & Mango Salad

08/08/2010
Anonymous

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.

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07/13/2010
Anonymous

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!

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06/29/2010
Anonymous

This recipe is a keeper took it to a Mexican dinner and everyone just loved it.

Comments
06/17/2010
Anonymous

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.

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