This Mango Black Bean And Corn Salad Recipe is a delightful dish any time of year, but especially in the hot summer months. It only takes minutes to prepare, and it's so delicious that it will be your new favorite recipe.
Ingredients
2teaspoonscanola oil
1 1/2cupscorn kernels, (from 3 ears)
1clovegarlic, minced
1 15-ouncecan black beans, rinsed
1large ripe mango, (about 1 pound), peeled and diced
1/2cupchopped red onion
1/2cupdiced red bell pepper
3tablespoonslime juice
1small canned chipotle pepper in adobo sauce, drained and chopped (NOT THE WHOLE CAN)
1/4cupchopped fresh cilantro
1/4teaspoonground cumin
1/4teaspoonsalt
Instructions
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.