Corn Salad

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

RECIPE INGREDIENTS

2 teaspoons canola oil

1 clove garlic, minced

1 1/2 cups corn kernels (from 3 ears)

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

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


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.

 

DIRECTIONS

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.