Salad with fried corn, black beans and mango
4 servings
30 minutes
This vibrant Mexican salad combines the sweetness of mango, the smoky aroma of roasted corn, and the rich flavor of black beans. Its roots trace back to Mexican cuisine, where fresh, contrasting ingredients create a harmony of flavors. Lime juice and spicy chipotle add zest to the dish, while cilantro brings freshness. Perfect as a standalone dish or a side for meat and fish, it can be served at a summer picnic or in everyday meals. The salad not only delights the palate but also nourishes the body with beneficial nutrients.
1
In a pan, heat vegetable oil over medium heat and sauté finely chopped garlic until golden for 30 seconds, stirring. Then add corn and sauté for about 8 more minutes until golden. Transfer to a large bowl.
- Vegetable oil: 2 teaspoons
- Garlic: 1 clove
- Fresh corn kernels: 1.5 glass
2
Peel the mango and cut it into small pieces.
- Mango: 1 piece
3
Add mango, beans, finely chopped red onion, finely chopped bell pepper, lime juice, finely chopped canned chipotle, cilantro, and cumin to the corn. Salt to taste and mix.
- Mango: 1 piece
- Canned black beans: 450 g
- Red onion: 120 g
- Bell pepper: 0.5 piece
- Lime juice: 3 tablespoons
- Chipotle peppers in adobo: 1 piece
- Chopped cilantro (coriander leaf): 1.5 tablespoon
- Ground cumin: 0.3 teaspoon
- Salt: to taste