Roasted Corn, Black Bean & Mango Salad

Roasted Corn, Black Bean & Mango Salad {Sweet Pea's Kitchen}

It’s that time of year when fresh corn starts making its appearance at the local farmers markets. I don’t know about you, but I always look forward to that first batch of sweet corn. Grilled, boiled, or thrown into a salad, it’s hard to be beat! So when I spotted this recipe for a salad combining roasted corn, black beans and mango, I had to give it a try.

Roasted Corn, Black Bean & Mango Salad {Sweet Pea's Kitchen}

The directions state to roast the corn in a skillet, however, if it is during the summer when corn on the cob is at its best, I like to char the corn on the grill. It gives the salad a nice smoky flavor that roasting in a skillet just can’t reproduce. After the corn is nice and charred just remove the kernels and toss with the rest of the ingredients.

Roasted Corn, Black Bean & Mango Salad {Sweet Pea's Kitchen}

This recipe calls for one canned chipotle pepper in adobo NOT the whole can, just one out of the can! This is very important to remember so that the salad is not too spicy. However, if you like spicy foods, go ahead and add a few more peppers. I suggest starting with one and add to taste. This recipe makes a great accompaniment to grilled meats, eaten as a salsa with chips or even as a side dish. However you choose to serve this summer salad, it will be a hit at any cookout!

Roasted Corn, Black Bean & Mango Salad

Ingredients:

2 teaspoons canola oil
1 1/2 cups corn kernels, (from 3 ears)
1 clove garlic, minced
1 15-ounce can black beans, rinsed
1 large ripe mango, (about 1 pound), peeled and diced
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped (NOT THE WHOLE CAN)
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

Directions:

Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
Heat oil in the now-empty skillet over medium heat until shimmering; add garlic and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Transfer mixture a medium bowl, stir in mango, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin and salt.

Source: Eating Well 

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