Ingredients

2 teaspoons canola oil

1 clove garlic, minced

1 1/2 cups corn kernels, (from 3 ears, or canned)

1 large ripe mango, (about 1 pound), peeled and diced

1 15-ounce or 19-ounce can black beans, rinsed

1/2 cup chopped red onion

1/2 cup diced red bell pepper

3 tablespoons lime juice

1 small canned chipotle pepper in adobo sauce,drained and chopped

1 1/2 tablespoons chopped fresh cilantro

1/4 teaspoon ground cumin

1/4 teaspoon salt

Preparation

  1. 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.

Nutritional Info: Per serving Calories: 125 Carbohydrates: 26g Fat: 2g Saturated Fat: 0g Monounsaturated Fat: 1g Protein: 4g Cholesterol: 0mg Dietary Fiber: 4g Potassium: 223mg Sodium: 245mg Nutrition Bonus: Vitamin C (70% daily value), Fiber (18% dv).