1 clove garlic, minced
1 ½ cup corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 can 15-ounce or 19-ounce black beans, rinsed
½ cup chopped red onion
½ cup diced red bell pepper
3 Tbsp lime juice
1 small canned chipotle pepper in adobo sauce (see ingredient note), drained and chopped
1 ½ Tbsp chopped fresh cilnatro
¼ tsp ground cumin
¼ tsp salt
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.
Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 125
- Calories from fat 18
- Total Fat 2gm 3%
- Monounsaturated Fat 1gm 9%
- Sodium 245mg 10%
- Total Carbohydrates 26gm
- Fiber 4gm 16%
- Protein 4gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.