"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Roasted Corn, Black Bean Mango Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Roasted Corn, Black Bean Mango Salad, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Gordon
Added: Monday, March 27, 2006


1. T. olive oil
2 cloves crushed garlic
3 c. fresh corn kernels
2 cups diced, peeled ripe mango
1 c. chopped red onion
1 c. chopped red bell pepper
1/3 c. fresh lime juice
3. T. choopped fresh cilantro
1/e teaspoon cumin
1/2 teaspoon salt
1 drained canned chipolte in adobo sauce, chopped
2 cans (15 oz.) black beans, rinsed and drained
8 cups salad greens

Heat oil in large non-stick skillet over medium-high heat. Add
garlic, cook about 30 seconds. Add corn, and cook about 8
minutes, until browned. Place corn mixture in large bowl and
add mango, beans and all other ingredients, except greens.

Arrange greens on individual plates and spoon corn salad over

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!