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    Roasted Corn, Black Bean, & Mango Salad

    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.


    • 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, (see Ingredient Note), drained and chopped
    • 1 1/2 tablespoons chopped fresh cilantro
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt


    Step 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.

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