Ingredients

• 2 tsp. canola oil
• 1 clove garlic
• 1 ½ cups corn kernels, (from about 3 ears)
• 1 large mango, peeled and diced
• 15 oz. black beans, canned; drained and rinsed
• ½ cup onion, chopped
• ½ cup red bell pepper, diced
• 3 Tbsp. lime juice
• 1 small chipotle pepper in adobo sauce, chopped
• 1 ½ Tbsp. cilantro, fresh; chopped
• ¼ tsp. cumin
• ¼ tsp. salt, to tast

Method

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.

Notes

Nutrition Information (per half-cup serving):
125 calories
2 g fat (0 g sat, 1 g mono)
0 mg cholesterol
26 g carbohydrate
4 g protein
4 g fiber
245 mg sodium
223 mg potassium

Categories

Salads