Roasted Corn, Black Bean And Mango Salad

• 2 teaspoons canola oil
• 1 clove garlic, minced
• 11/2 cups corn kernels (from 3 ears)
• 1 large ripe mango (about 1 pound), peeled and diced
• 1 151/2-ounce or 19-ounce can black beans, rinsed
• 1/2 cup chopped red onion
• 1/2 cup diced red bell pepper
• 3 tablespoons lime juice
• 1 small canned chipotle pepper in adobo sauce, drained and chopped
• 11/2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
4. Transfer the corn mixture to a large bowl.
5. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

canola oil, clove garlic, corn kernels, mango, black beans, chopped red onion, red bell pepper, lime juice, pepper, fresh cilantro, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/roasted-corn-black-bean-and-mango-salad-1278112 (may not work)