Rating: 4.71 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Summer 2004

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Recipe Summary test

total:
45 mins
Servings:
8
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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; carbohydrates 24.6g; dietary fiber 4.3g; sugars 11.3g; fat 1.8g; saturated fat 0.2g; vitamin a iu 1179.6IU; vitamin c 45.9mg; folate 42.8mcg; calcium 29.5mg; iron 1mg; magnesium 20.1mg; potassium 229.8mg; sodium 244.7mg; thiamin 0.1mg.
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