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Roasted Corn, Black Bean and Mango Salad

Try something different on taco night this week


2 tsp. canola oil
1 clove garlic, minced
1 ½ c. corn kernels
1 large ripe mango, peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
½ c. chopped red onion
½ c. diced red bell pepper
3 Tbsp. lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1 ½ Tbsp. chopped fresh cilantro
½ tsp. ground cumin
½ tsp. salt, or to taste


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.

Makes 8 servings.

Serving size: generous ½ cup each

Nutrition information per serving: 125 calories, 2 g fat, 26 g carbs, 4 g protein, 4 g fiber, 245 mg sodium

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Last Updated 04/10/2009