Bauman College Programs

Author Topic: Roasted Corn, Black Bean, and Mango Salad  (Read 1369 times)

Offline MariaQ

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Roasted Corn, Black Bean, and Mango Salad
« on: August 10, 2009, 04:13:27 PM »
This one is quick and easy.  Feel free to use raw onions and red peppers!

Roasted Corn, Black Bean, and Mango Salad

8 servings
Ingredients

* 1  tablespoon  vegetable oil
* 1  cup  chopped red onion
* 3  cups  fresh corn kernels (about 6 ears)
* 2  garlic cloves, minced       
* 1  cup  chopped red bell pepper 
* 1 1/2  teaspoon  salt, divided
* 1  teaspoon  ground cumin, divided
* 1  drained canned chipotle chile in adobo sauce, chopped
* tsp adobo sauce
* 2  (15-ounce) cans black beans, rinsed and drained
*  1 chicken breast, poached and shredded
* 1/3  cup  fresh lime juice
* 1 ripe mango,  diced peeled
* 3  tablespoons  chopped fresh cilantro
* 8  cups  gourmet salad greens

Preparation

1.   Heat oil in a large nonstick skillet over medium-high heat.  Add onion and tsp salt.      Cook until onions are translucent.
2.   Add corn.  Allow onion and corn to brown.
3.   Add garlic and red pepper.  Add tsp salt, tsp cumin.  Cook for 1 2 min.
4.   Add beans and chipotle pepper and chicken.  Cook for 1 -2 min.
5.   Adjust seasoning (1/2 tsp salt, tsp cumin, ad tsp chipotle adobo sauce).  Cook until warm.
6.   Remove from heat.  Add lime juice, mango and cilantro.
7.   Serve on bed of mixed greens.