Roasted Corn, Black Bean, and Mango Salad

• canola oil↗2 teaspoons
• garlic clove↗1

  minced

• corn kernels↗1 1⁄2 cups

  (from 3 ears)

• mango↗1

  large ripe, peeled and diced (about 1 pound)

• black beans↗1 can

  (19 ounce) rinsed

• red onion1⁄2 cup

  chopped

• red bell pepper1⁄2 cup

  diced

• lime juice↗3 tablespoons
• chipotle chile in adobo1 small

  drained and chopped (see Ingredient Note)

• fresh cilantro1 1⁄2 tablespoons

  chopped

• ground cumin↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Heat oil in a large non stick skillet over medium-high heat.

2. 2

   Add garlic and cook, stirring, until fragrant, about 30 seconds.

3. 3

   Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

4. 4

   Transfer the corn mixture to a large bowl.

5. 5

   Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.

6. 6

   Serve at room temperature.

7. 7

   TIP: 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.

8. 8

   MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.