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Roasted Corn, Black Bean, & Mango Salad

Roasted Corn, Black Bean, & Mango Salad
This Recipe Is:

WebMD Recipe from

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Prep: 45 minutes | Total Time: 45 minutes
  • 2 teaspoons
    canola oil
  • 1 clove
    garlic, minced
  • 1 1/2 cups
    corn kernels, (from 3 ears)
  • 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
  • small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
  • 1 1/2 tablespoons
    chopped fresh cilantro
  • 1/4 teaspoon
    ground cumin
  • 1/4 teaspoon
  1. 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.



Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Nutritional Information

Makes: 8 servings, generous 1/2 cup each
  • Calories125
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates26 g
    • Dietary fiber4 g
  • Protein4 g
  • Sodium245 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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