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Roasted corn, black bean, and mango salad

Recipe Information

Description:
Roasted corn, black bean, and mango salad is a delicious Latin American recipe usually served as a main dish. It requires about 15 minutes of prep time and about 10 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 15 Minutes
Cook Time 10 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Black Beans; Corn; Mango; Salad Greens
Category Beans & Legumes; Fruit; Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad; Salsa
Cuisine Latin American; Mexican
Cook Method Sautéing
Diet

Ingredients

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 3 cups fresh corn kernels

  • 2 cups ripe mango, diced and peeled

  • 1 cup red onion, chopped

  • 1 cup red bell pepper, chopped

  • 1/3 cup fresh lime juice

  • 3 tablespoons fresh cilantro, chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cumin

  • 1 drained canned chipotle chile in adobo sauce, chopped

  • Two 15-ounce cans black beans, rinsed and drained

  • 8 cups salad greens

Directions

  • In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and corn. Cook until browned, about 8 minutes, stirring occasionally.

  • Remove from the heat and put the corn mixture into a large bowl. Add the mango, onion, bell pepper, lime juice, cilantro, salt, cumin, chipotle chile, and black beans, and stir well.

  • Arrange equal portions of the salad greens on 8 plates. Top the greens with the corn mixture.

Nutrition (per serving)

  • Calories: 204 cal

  • Total fat: 3g

  • Saturated fat: <1g

  • Monounsaturated fat: <1g

  • Polyunsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 315mg

  • Carbohydrate: 39g

  • Fiber: 7g

  • Protein: 9g