Roasted Corn, Black Bean & Mango Salad

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups fresh corn kernels (about 6 ears)
• 2 cups diced peeled ripe mangoes (about 2 pounds)
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 13 cup fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 12 teaspoon ground cumin
• 4 ounces chipotle chiles, drained & chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 8 cups salad greens

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

olive oil, garlic, fresh corn kernels, peeled ripe mangoes, red onion, red bell pepper, lime juice, fresh cilantro, ground cumin, chiles, black beans, salad greens

Taken from www.food.com/recipe/roasted-corn-black-bean-mango-salad-439886 (may not work)