Used by permission. (c) Eating Well, Inc.
|2 teaspoons canola oil||1/2 cup diced red bell pepper|
|1 clove garlic, minced||3 tablespoons lime juice|
|1 1/2 cups corn kernels, (from 3 ears)||1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped|
|1 large ripe mango, (about 1 pound), peeled and diced||1 1/2 tablespoons chopped fresh cilantro|
|1 15-ounce or 19-ounce can black beans, rinsed||1/4 teaspoon ground cumin|
|1/2 cup chopped red onion||1/4 teaspoon 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.
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