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Roasted Corn, Black Bean Mango Salad Recipe

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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




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