Roasted Corn, Black Bean and Mango Salad

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Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well  white fish or shrimp.

 

Roasted Corn, Black Bean and Mango Salad

by Diane Boyd

Ingredients

(makes 8 cups)

  • 1 Tablespoon Canola oil
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels (about 4- 5 ears)
  • 2 cups diced peeled ripe mango
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • juice from 3 limes (about 6 Tablespoons)
  • 1-3 Tablespoons of fresh cilantro, chopped (or to taste)
  • 1/2 teaspoon salt
  • 2 cans black beans (15 oz.), rinsed and drained

Instructions

Heat canola oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in corn and cook 8 minutes or until browned, stirring occasionally. Place corn mixture into a large bowl. Add mango and remaining ingredients. Stir well. Refrigerate until serving.

Roasted Corn, Black Bean and Mango Salad
Print Recipe
Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
    Servings
    8 Cups
    Cook Time
    10 Minutes
    Servings
    8 Cups
    Cook Time
    10 Minutes
    Roasted Corn, Black Bean and Mango Salad
    Print Recipe
    Use corn, mango and a touch of lime for a deliciously refreshing combination that pairs well white fish or shrimp.
      Servings
      8 Cups
      Cook Time
      10 Minutes
      Servings
      8 Cups
      Cook Time
      10 Minutes
      Ingredients
      Servings: Cups
      Instructions
      1. Heat canola oil in a large skillet over medium-high heat.
      2. Add garlic and cook for 30 seconds.
      3. Stir in corn and cook 8 minutes or until browned, stirring occasionally.
      4. Place corn mixture into a large bowl.
      5. Add mango and remaining ingredients.
      6. Stir well. Refrigerate until serving.
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