Best 2 Roasted Corn Black Bean And Mango Salad Recipes

Roasted Corn Black Bean and Mango Salad is a vibrant and flavorful dish that combines the sweetness of roasted corn, the heartiness of black beans, and the tanginess of mango. This salad is perfect for summer cookouts, potlucks, or as a light and refreshing meal. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious salad that will be the star of any gathering.

Here are our top 2 tried and tested recipes!

ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Roasted Corn, Black Bean, and Mango Salad image

Make and share this Roasted Corn, Black Bean, and Mango Salad recipe from Food.com.

Provided by LoriInIndiana

Categories Black Beans

Time 45m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
1 garlic clove, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango, peeled and diced (about 1 pound)
1 (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 chipotle chile in adobo, drained and chopped (see Ingredient Note)
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

Steps:

Heat oil in a large non stick 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 pepper, cilantro, cumin, and salt.
Serve at room temperature.
TIP: 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.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9

ROASTED CORN, BLACK BEAN AND MANGO SALAD

ROASTED CORN, BLACK BEAN AND MANGO SALAD image

Categories Bean

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
1 clove garlic, minced
1½ cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15½-ounce or 19-ounce can black beans, rinsed
½ cup chopped red onion
½ cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1½ tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
¼ teaspoon salt, or to taste

Steps:

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:

For the best flavor, use fresh, ripe corn and mango.
If you don't have a grill, you can roast the corn in the oven at 425 degrees Fahrenheit for about 20 minutes, or until the kernels are tender and slightly charred.
Feel free to use other types of beans in this salad, such as kidney beans, black-eyed peas, or cannellini beans.
Add some chopped red onion or jalapeño pepper to the salad for a little extra spice.
Serve the salad immediately, or chill it for later.

Conclusion:

This roasted corn, black bean, and mango salad is a delicious and refreshing side dish that's perfect for summer cookouts and potlucks. It's also a great way to use up leftover corn and beans. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.