Summer Salad – Roasted Corn, Mango & Black Bean Salad.
Celebrate summer with this refreshing summer salad that is savory, sweet, healthy and delicious. Nutrition – Start to finish – 30 minutes!
Approximately: 8 servings, one rounded 1/2cup/ serving provides; 125 Calories, 2g fat, 4g protein, 26g carbohydrates
2 T extra virgin olive oil
2 cloves garlic minced
½ cup diced red onion
1 ½ to 2c fresh or frozen organic corn
1 large ripe mango peeled & diced
2 cups cooked black beans
Juice of 1 lime
Dash of cayenne powder (fresh is potent so be careful), or 1 chopped chipotle pepper/ dried jalapenos
2 to 3 T chopped fresh cilantro
1c chopped fresh spinach and or kale
¼ tsp ground cumin
Ground fresh salt and pepper to taste
Heat oil over medium heat in skillet, and sauté garlic, and onion (optional green peppers) until tender. Stir in corn and sauté until lightly browned about 8 to 10 minutes. Let cool for about 5 minutes, while prepping rest of ingredients. In a large bowl, stir gently mango, beans, lime juice, cayenne powder, cilantro, spinach, cumin, salt and cracked pepper. Add corn mixture and mix gently. Can be eaten as is, or chilled for a couple of hours prior to enjoying.
This is great plain, or on a bed of chopped dark leafy greens and/ or with salmon or any other dish. Tortilla chips also make a great accent.