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    Roasted Corn, Black Bean and Mango Salad

    Cooking Light-7/00


    List of Ingredients


    • 1 tablespoon vegetable oil
    • 2 garlic cloves, minced
    • 3 cups fresh corn kernels (about 6 ears)
    • 2 cups diced peeled ripe mango (about 2 pounds)
    • 1 cup chopped red onion
    • 1 cup chopped red bell pepper
    • 1/3 cup fresh lime juice
    • 3 tablespoons chopped fresh cilantro
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1 drained canned chipotle chile in adobo sauce, chopped
    • 2 (15-ounce) cans black beans, rinsed and drained
    • 8 cups gourmet salad greens


    Instructions


    1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.
    2. Yield: 8 servings. 204 cal, 3.3g fat, 9.2g pro, 39g carb, 0mg chol, 315mg sod.


 

 

 


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