Ingredients
2 teaspoons canola oil
1 clove garlic, minced
1½ cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15½-ounce or 19-ounce can black beans, rinsed
½ cup chopped red onion
½ cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1½ tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
¼ teaspoon salt, or to taste
Preparation
Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.
