Ingredients :
3 teaspoons canola oil
2 clove garlic, minced
1-1/2 cups corn kernels
1 large ripe mango peeled and diced
10 ounce or 15 ounce can black beans, rinsed
1cup chopped red onion
1 cup diced red bell pepper
5 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 tablespoons chopped fresh cilantro
1/3 teaspoon ground cumin
1/2 teaspoon salt
Preparation :
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 1 minut.
Stir in corn and cook, stirring occasionally, until browned,
about 10 minutes. Transfer the corn mixture to a large bowl.
Stir in mango, beans, onion, bell pepper, lime juice, chipotle,
cilantro, cumin and salt.
Allow to stand for half an hour and then serve.
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