Ingredients
1 Tablespoon olive oil
4 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced mango
1 cup chopped red bell pepper
1 cup chopped red onion
Juice from 1 large lime (about 1/3 cup)
¼ cup chopped fresh cilantro
½ teaspoon kosher salt
2 Chipotle chile in adobo sauce, drained, seeded and chopped
2 cans black beans, rinsed and drained (15 oz cans)
8 cups of fresh spring salad greens
Preparation
Heat the Olive oil in a large skillet over medium-high heat. Add garlic, cook for about 1 minute.
Stir in the corn kernels; cook until browned about 8 minutes, stirring occasionally.
Place the corn mixture in a large bowl. Add the mango, bell pepper, onion cilantro, lime juice, salt, chile and black beans and stir well.
Then arrange a handful of greens on each of 8 serving plates.
Spoon 1 cup of the mango, corn and black bean salsa over the greens.
