Roasted Corn, Black Bean, and Mango Salad

Categories: Salad

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

Directions

1. Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good—corn likes it that way.

2. 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.

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