Roasted Corn Black Bean Mango Salad Food

ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Steps:

• Heat oil in a large non stick 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 pepper, cilantro, cumin, and salt.
• Serve at room temperature.
• 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.
• MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

ROASTED CORN, BLACK BEAN & MANGO SALAD

Steps:

• 1. Heat oil in a large 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.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN AND ROASTED CORN SALAD

Steps:

• For the roasted corn and black beans:
• Preheat oven to 375 degrees F.
• In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
• For the mango salsa:
• Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
• For the vinaigrette:
• Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
• To make the tomato salsa:
• Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
• Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

ROASTED CORN, BLACK BEAN AND MANGO SALAD

Steps:

• (Ingredient Note: Chipotle peppers are smoke jalaenos with a fiery taste taht are canned in adobo sauce. Look for them in in the Hispanic section of the large supermarkets and in specialty stores).
• 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.
• Each serving is a generous 1/2 cup each.

ROASTED CORN, BLACK BEAN AND MANGO SALAD

Steps:

• 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, chipotle, cilantro, cumin and salt. Nutritional Info: Per serving Calories: 125 Carbohydrates: 26g Fat: 2g Saturated Fat: 0g Monounsaturated Fat: 1g Protein: 4g Cholesterol: 0mg Dietary Fiber: 4g Potassium: 223mg Sodium: 245mg Nutrition Bonus: Vitamin C (70% daily value), Fiber (18% dv).

ROASTED CORN AND BLACK BEAN SALAD

Steps:

• In a large skillet coated with olive oil, cook the corn kernels on medium high until slightly charred, about 8 to 9 minutes.
• Transfer corn to large bowl and stir in remaining ingredients.

CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO

Steps:

• Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
• Just before serving, peel and chop avocado. Combine and mix well.