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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Corn, Black Bean & Mango Salad Recipe

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This recipe for Roasted Corn, Black Bean & Mango Salad is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp canola oil
1 clove garlic, minced
1 1/2 C corn kernels
1 lg mango, diced
1 can black beans, rinse & drain
1/2 red onion, chopped
1/2 C sweet red bell pepper, diced
3 T lime juice
1 chipotle pepper in sauce
1 1/2 T cilantro
1/4 tsp cumin
1/4 tsp salt
Directions:
Directions:
In large nonstick skillet heat oil, add garlic and cook until fragrant. Stir in corn and cook until browned, stirring occasionally, approximately 8 minutes. Transfer corn to large bowl. Stir in remaining ingredients.
Cool in refrigerator overnight.

 

 

 

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