Thursday, February 4, 2010

Roasted Corn, Black Bean and Mango Salad





I wish I had discovered this before our wedding because I would have asked Behind the Bash to serve it. This fabulous salad recipe tastes so fresh yet has a kick of spice and some crunch from the onions and bell pepper. As my sous chef and I sat down to dinner to eat the Caribbean Chicken with this fab side dish, he laughed at me as I could not stop ohhhhh-ing and awwww-ing about how delicious this was. Unless you are allergic to some part of this recipe, you must make it! Whatever it is you are allergic to, leave it out and make it anyway. I'm serious!


2 teaspoons canola oil (Krista Kooks just used olive oil)
1 clove garlic, minced
1 1/2 cups corn kernels (from 3 ears) (Krista Kooks used frozen corn)
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 (Krista Kooks used green 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


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.
Are you making this yet? If not, why are you still at the computer?! Get up! Go make this now!

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