Toasted Smokey Mango Corn Salsa

• 1 Tablespoon olive oil
• 4 garlic cloves, minced
• 3 cups fresh corn kernels (about 6 ears)
• 2 cups diced mango
• 1 cup chopped red bell pepper
• 1 cup chopped red onion
• Juice from 1 large lime (about 1/3 cup)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 2 Chipotle chile in adobo sauce, drained, seeded and chopped
• 2 cans black beans, rinsed and drained (15 oz cans)
• 8 cups of fresh spring salad greens

1. Heat the Olive oil in a large skillet over medium-high heat. Add garlic, cook for about 1 minute.
2. Stir in the corn kernels; cook until browned about 8 minutes, stirring occasionally.
3. Place the corn mixture in a large bowl. Add the mango, bell pepper, onion cilantro, lime juice, salt, chile and black beans and stir well.
4. Then arrange a handful of greens on each of 8 serving plates.
5. Spoon 1 cup of the mango, corn and black bean salsa over the greens.

olive oil, garlic, fresh corn kernels, mango, red bell pepper, red onion, lime, ubc, kosher salt, black beans, salad greens

Taken from www.epicurious.com/recipes/member/views/toasted-smokey-mango-corn-salsa-50071272 (may not work)