No, your eyes don’t deceive you, I’m actually sharing a salad recipe today! They’re few and far between here for two reasons. First, as I’ve said before, even though I love eating them, I hate making salads at home. I’ll throw some lettuce on a plate with cherry tomatoes but that’s about the extent of my salad-making efforts most of the time. Also, since Shane doesn’t eat salads, it means that unless we’re having company I’m stuck eating the leftovers for days and days and days. And truthfully, I just haven’t come across that many salads I want to eat for a week straight.
But, I made an exception for this roasted corn, black bean and mango salad. I absolutely love fresh summer corn, and will look for any excuse to eat it as much as I can! Besides, with the volume of ice cream coming out of my kitchen lately, light, healthy lunches have become something of a necessity as I strive to seek some balance
Plus, this salad is super versatile. While it works great as a light lunch, it’s also the perfect side dish and even makes a great salsa atop a protein like chicken or fish (I’d probably skip the black beans if I were going to use it as a salsa). I enjoyed it equally as much at room temperature as I did when it was warm. And can we just talk about how colorful it is? I definitely eat with my eyes first and all of these bright, vibrant colors just make me want to grab a fork and dig in!
It’s pretty early in the season for corn here and it’s only going to get better in the coming months, but the recipe calls for caramelizing it on the stove top, which definitely helps. The roasted corn is combined with garlic, mango, red onion, red bell pepper, and black beans, all of which is topped with a simple dressing of lime juice, cumin and minced chipotle chile. It’s so fresh and flavorful, and because some of the veggies are raw, you get a variety of textures too. I scaled this recipe back and made a small batch to test it out last week, and liked it so much I am enjoying it again for lunch this week. That speaks volumes about my thoughts on the recipe!
Roasted Corn, Black Bean, and Mango Salad
barely adapted from Cooking Light, July 2000 (via MyRecipes)
1 tablespoon canola oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced mango (about 2 mangos)
1 cup minced red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 chipotle chile in adobo sauce, minced
2 (15 oz) cans black beans, rinsed and drained
Add the oil to a large nonstick skillet and set over medium-high heat. When the oil shimmers, add the garlic. Cook, stirring frequently, for about 30 seconds, or until fragrant (don’t walk away, the garlic can burn quickly). Add the corn to the pan. Allow to cook for a few minutes untouched so the corn will caramelize, then stir and repeat. The total cooking time will be about 8 minutes. Transfer the corn to a large bowl and stir in the remaining ingredients. Serve as a healthy lunch, simple side dish or as a salsa atop chicken or fish.