This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Black Bean and Mango Salad
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- #67172
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
3 cups fresh corn kernels
2 cups diced peeled ripe mango
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon cumin
1 drained canned chipotle chili in adobo sauce, chopped
2 cans (15 ounce size) black beans, rinsed and drained
8 cups gourmet salad greens
directions
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds. Stir in corn and cook for 8 minutes or until browned, stirring occasionally.
Place corn mixture in a large bowl. Add mango and remaining ingredients except greens. Stir well.
Arrange 1 cup greens on each of your serving plates. Spoon 1 cup corn mixture over greens.
added by
SpicyKatherineMom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 11, 2009
This recipe is from Cooking Light, 7/2000 and got great reviews. I halved the recipe, used green onions instead of red, browned frozen corn and got terrific results.