Roasted Corn, Black Bean and Mango Salad

• 2 teaspoons canola oil
• 1 clove garlic minced
• 1 1/2 cups corn from about 3 ears
• 1 pound mangos ripe, peeled and diced, about 1 large
• 15 ounces black beans rinsed, or 19 ounces
• 1/2 cup red onion chopped
• 1/2 cup sweet red bell peppers diced
• 3 tablespoons lime juice
• 1 each chipotle chili peppers in adobo sauce, drained and chopped
• 1 1/2 tablespoons cilantro freshly chopped
• 1/4 teaspoon cumin ground
• 1/4 teaspoon salt

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.
6. Can be served immediately but will get better left for the flavors to mingle overnight in the refrigerator.

canola oil, garlic, corn, mangos, black beans, red onion, sweet red bell peppers, lime juice, chili peppers, cilantro freshly, cumin ground, salt

Taken from recipeland.com/recipe/v/roasted-corn-black-bean-mango-s-49804 (may not work)