I posted this question on another thread, but thought it might get lost in there: http://community.cookinglight.com/sh...threadid=55177
Can I make this salad ahead of time (except the greens, obviously), or will the mango turn brown? Thanks!
* Exported from MasterCook *
Roasted Corn, Black Bean, and Mango Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 3-Maura (February-Tropical)
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 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 ground cumin
1 drained canned chipotle chile in adobo -- chopped
2 cans black beans -- (15-ounce) rinsed
8 cups gourmet salad greens
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.
Mangos don't turn brown, in my experience, but they do fade a little (to yellow) about 12 hours after being cut. They also can get slimy in the fridge overnight if there is salt in the vinaigrette. So I think you could make this a couple hours ahead with no problems at all, and a day ahead with a slight decline. Although the overnight sit in the fridge would intensify the flavors, so.....
A woman made this for our last cooking club dinner, and it was fine. She did make it ahead of time, and it sat out for a while before we ate. (It was very good, btw).
<)>>< Candace ><<)>
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