Roasted Corn Black Bean And Mango Salad - cooking recipe

Ingredients

1 Tbsp. vegetable oil
2 garlic cloves, minced
3 c. fresh corn kernel (about 6 ears)
2 c. diced, peeled ripe mango (about 2 lb.)
1 c. chopped red onion
1 c. chopped red bell pepper
1/3 c. fresh lime juice
3 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/2 tsp. ground cumin
1 drained canned chipotle chile (in adobe sauce), chopped
8 c. gourmet salad greens

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds.
Stir in corn; cook 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 8 plates.
Spoon 1 cup corn mixture over greens.