Memories of Summer

ROASTED CORN, BLACK BEAN & MANGO SALAD
1 T. vegetable oil
2 cloves garlic, peeled, minced
3 c. fresh or frozen corn kernels
2 c. diced peeled ripe mango
1 c. chopped red onion
1 c. chopped red bell pepper
1/3 c. fresh lime juice
3 T. chopped fresh cilantro
½ tsp. salt
½ tsp. ground cumin
2 T. chipotle chili in adobe sauce, drained, chopped fine
2 (15 oz.) cans black beans, rinsed, drained
8 c. gourmet salad greens
Heat the oil in a large non-stick skillet over medium high heat. Add garlic and cook 30 seconds. Stir in the coen and cook 8-10 minutes or until the corn is well-browned, stirring occasionally. Place the corn mixture in a large bowl. Add the mango and all the remaining ingredients except for the salad greens, stir well. Arrange one cup of greens on each of 8 plates and spoon the corn mixture over the greens. Makes 8 servings.