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: "Roasted Corn, Black Bean & Mango Salad" Recipe
| Recipe Detail | ||
| Australian Food recipes "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 " "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. Tips: 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. " | ||
