Roasted Corn, Black Bean & Mango Salad

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

Instructions

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.