Roasted Corn, Black Bean, And Mango Salad

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 3 cups fresh corn kernels (about 6 ears)
• 2 cups diced peeled ripe mango (about 2 pounds)
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 1/3 cup fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 drained canned chipotle chile in adobo sauce, chopped
• 2 (15-ounce) cans black beans, rinsed and drained
• 8 cups gourmet salad greens

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

vegetable oil, garlic, fresh corn kernels, peeled ripe mango, red onion, red bell pepper, lime juice, fresh cilantro, salt, ground cumin, black beans, gourmet salad greens

Taken from www.myrecipes.com/recipe/roasted-corn-black-bean-mango-salad (may not work)