Roasted Corn Black Bean And Mango Salad
A vibrant, smoky salad combining roasted corn, sweet mango, and fresh herbs, perfect for light, flavorful meals or summer gatherings with bold, fresh flavors.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 2 garlic cloves, minced
- 3 cups fresh corn kernels (about 6 ears) ⓘ
- 2 cups diced, peeled ripe mango (about 2 lb.)
- 1 cup chopped red onion ⓘ
- 1 cup chopped red bell pepper ⓘ
- 1/3 cup fresh lime juice ⓘ
- 3 Tbsp chopped fresh cilantro ⓘ
- 1/2 tsp salt ⓘ
- 1/2 tsp ground cumin ⓘ
- 1 drained canned chipotle chile (in adobe sauce), chopped ⓘ
- 8 cups gourmet salad greens ⓘ
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds.
- Stir in corn and cook for 8 minutes or until browned, stirring occasionally.
- Place the corn mixture in a large bowl.
- Add mango, red onion, red bell pepper, lime juice, cilantro, salt, cumin, and chopped chipotle chile. Stir well.
- Arrange 1 cup of greens on each of 8 plates.
- Spoon 1 cup of the corn mixture over the greens and serve.
Tips & Substitutions
For a smoky flavor, try adding smoked paprika or using grilled corn instead of sautéed. You can substitute canned corn if fresh isn't available, but drain it well. If mango isn't in season, pineapple is a delicious alternative. Fresh cilantro can be replaced with parsley for a different herbaceous note. This salad also works well as a filling for tacos or burritos, making it versatile for Mexican recipes.
Serving Suggestions
This vibrant salad is perfect as a light lunch or a side dish for grilled meats, and it pairs beautifully with Easy Guacamole Dip or Shrimp Ceviche. For a hearty meal, serve it over quinoa or brown rice. You can also enjoy it as a topping for nachos or alongside Zesty 3 - Bean Salad for a colorful buffet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and taste even better the next day. To reheat, warm the corn mixture in a skillet over medium heat, just until heated through, avoiding overcooking, as it may make the mango mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Corn Black Bean And Mango Salad contains roughly 270 calories, with 10g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin C (133% of the Daily Value), iron (42% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1448mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the corn mixture a few hours in advance. However, it's best to add the greens just before serving to keep them fresh and crisp. If you need to store it longer, consider keeping the dressing separate until ready to serve.
Is this salad suitable for a vegan diet?
Absolutely! This salad is naturally vegan and packed with nutrients. The ingredients are all plant-based, making it a great option for those following vegan recipes. Just ensure that your chipotle chile is vegan, as some brands may add non-vegan ingredients.
What can I substitute for lime juice?
If you don't have lime juice, lemon juice is a good substitute, although it will slightly alter the flavor profile. You can also use apple cider vinegar for a tangy kick. Just adjust the quantity to your taste, starting with a smaller amount and adding more as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).