Roasted Corn, Black Bean, and Mango Salad
You can make this simple, fresh salad up to 8 hours ahead of time. Ingredients 2 teaspoons canola oil 1 clove garlic, minced 1 1/2 cups corn kernels (from 3 ears) 1 large ripe mango (about 1 pound), peeled and diced 1 15-ounce or 19-ounce can black beans, rinsed 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 1 1/2 tablespoons chopped fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon salt Preparation Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt. Nutrition Information (per half-cup serving): 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium. Nutrition bonus: vitamin C (70% daily value), fiber (18% daily value). Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
