It’s that time of year when fresh corn starts making its appearance at the local farmers markets. I don’t know about you, but I always look forward to that first batch of sweet corn. Grilled, boiled, or thrown into a salad, it’s hard to be beat! So when I spotted this recipe for a salad combining roasted corn, black beans and mango, I had to give it a try.
2 teaspoons canola oil
1 1/2 cups corn kernels, (from 3 ears)
1 clove garlic, minced
1 15-ounce can black beans, rinsed
1 large ripe mango, (about 1 pound), peeled and diced
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, drained and chopped (NOT THE WHOLE CAN)
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
- Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
- Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.
Heat oil in the now-empty skillet over medium heat until shimmering; add garlic and cook until fragrant, about 1 minute.
- stir in beans and cook until heated through, about 1 minute.
- Transfer mixture a medium bowl, stir in mango, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin and salt.
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