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CORN - Roasted Corn, Black Bean, and Mango Salad :]>

Categories:
Nb persons: 0
Yield: 8 SERVINGS:
Preparation time:
Total time:
Source: Cooking Light YEAR: July 2000

	Roasted Corn, Black Bean, and Mango Salad
INGREDIENTS FOR 8 SERVINGS:
1 tablespoon	vegetable oil
2	garlic cloves, minced
3 cups	fresh corn kernels, (about 6 ears)
2 cups	diced peeled ripe mango, (about 2 pounds)
1 cup	chopped red onion
1 cup	chopped red bell pepper
1/3 cup	fresh lime juice
3 tablespoons	chopped fresh cilantro
1/2 teaspoon	salt
1/2 teaspoon	ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans	black beans, rinsed and drained
8 cups	gourmet salad greens

INSTRUCTIONS:
Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.

1. Heat oil in a large nonstick 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. Yield: 8 servings.

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