Roasted Corn, Black Bean & Mango Salad

By MaryEllen

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.

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 Serrano chile, chopped fine
• 1 1/2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Preparation

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, pepper, cilantro, cumin and salt.

Per serving: 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium.