Roasting corn brings out its sweetness for maximum flavor. This salad pairs up with your favorite grilled entrée to create a well-rounded, delicious meal!
Tip: If you like to grill corn, grill up 3 extra ears toasty brown and use them to make this salad the next day, skipping the pan-roasting step.
Ingredients
- 2 tsp. canola oil
- 1 clove garlic, minced
1½ cups corn
1 mango, diced
1 (
- 5 oz.) can black beans, rinsed
½ cup chopped red onion
½ cup diced bell pepper
- 3 Tbsp. lime juice
1 chipotle pepper in adobo sauce, chopped
1½ Tbsp. chopped fresh cilantro
¼ tsp. cumin
¼ tsp. salt
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant (30 seconds).
- Stir in corn and cook, stirring occasionally, until browned (5-8 minutes).
- Transfer the corn mixture to a large bowl. Stir in remaining ingredients and serve.
No additional notes for this recipe.
Score Breakdown
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