Roasted Corn Black Bean And Mango Salad

• 1 Tbsp. vegetable oil
• 2 garlic cloves, minced
• 3 c. fresh corn kernel (about 6 ears)
• 2 c. diced, peeled ripe mango (about 2 lb.)
• 1 c. chopped red onion
• 1 c. chopped red bell pepper
• 1/3 c. fresh lime juice
• 3 Tbsp. chopped fresh cilantro
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1 drained canned chipotle chile (in adobe sauce), chopped
• 8 c. gourmet salad greens

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

vegetable oil, garlic, corn kernel, mango, red onion, red bell pepper, lime juice, fresh cilantro, salt, ground cumin, chipotle chile, gourmet salad greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65741 (may not work)