ElinorC
06-19-2001, 12:12 PM
Here it is:
* Exported from MasterCook *
Roasted Corn, Black Bean, and Mango Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads-Vegetable
Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
2 garlic cloves -- minced
3 cups fresh corn kernels -- (about 6 ears)
2 cups diced peeled ripe mango -- (about 2 pounds)
1 cup red onion -- chopped
1 cup chopped red bell pepper
1/3 cup fresh lime juice -- (I used rice wine vinegar)
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo
sauce -- chopped
2 15 ounce cans black beans -- rinsed and drained
8 cups gourmet salad greens
1. 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.
Note: Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.
Yield: 8 servings.
Ratings : Excellent Keeper 3
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Per Serving (excluding unknown items): 207 Calories; 3g Fat (10.4% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.
* Exported from MasterCook *
Roasted Corn, Black Bean, and Mango Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads-Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 garlic cloves -- minced
3 cups fresh corn kernels -- (about 6 ears)
2 cups diced peeled ripe mango -- (about 2 pounds)
1 cup red onion -- chopped
1 cup chopped red bell pepper
1/3 cup fresh lime juice -- (I used rice wine vinegar)
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo
sauce -- chopped
2 15 ounce cans black beans -- rinsed and drained
8 cups gourmet salad greens
1. 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.
Note: Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.
Yield: 8 servings.
Ratings : Excellent Keeper 3
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 207 Calories; 3g Fat (10.4% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 589mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.