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Roasted Corn, Black Bean and Mango Salad

Recipe Introduction


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.