Roasted Corn, Black Bean, and Mango Salad

Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.

Yield: 8 servings

Ingredients

• 1  tablespoon  vegetable oil
• 2  garlic cloves, minced
• 3  cups  fresh corn kernels (about 6 ears)
• 2  cups  diced peeled ripe mango (about 2 pounds)
• 1  cup  chopped red onion
• 1  cup  chopped red bell pepper
• 1/3  cup  fresh lime juice
• 3  tablespoons  chopped fresh cilantro
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1  drained canned chipotle chile in adobo sauce, chopped
• 2  (15-ounce) cans black beans, rinsed and drained
• 8  cups  gourmet salad greens

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

Nutritional Information

Calories:

204 (15% from fat)

Fat:

3.3g (sat 0.6g,mono 0.8g,poly 1.5g)

Protein:

9.2g

Carbohydrate:

39g

Fiber:

6.9g

Cholesterol:

0.0mg

Iron:

2.8mg

Sodium:

315mg

Calcium:

56mg