Roasted Corn, Black Bean & Mango Salad

Preparation

1. 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.
2. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

Tips

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.

Per serving: 125 calories; 2 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 26 g carbohydrates; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium; 0 g added sugar

Nutrition Bonus: Vitamin C (70% daily value), Fiber (18% dv)

2 Carbohydrate Servings

Exchanges: 1 starch, 1 fruit

Contributed by: EatingWell.com