Roasted Corn, Black Bean & Mango Salad

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (103 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.

"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


This is a delicious easy salad. I subbed the chipotle peppers with a fresh seeded jalapeño 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.


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.

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!

Sweet, spicy and fresh
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!


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.

Great way to incorporate beans into your diet
Comments (1)


Anonymous wrote 39 weeks 2 days ago

The recipe says 1 CANNED

The recipe says 1 CANNED chipotle pepper, Not 1 CAN of chipotle peppers.

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