This is the perfect side dish for all Tex-Mex entrees. It is spicy and sweet and super colourful to make your plate even more appealing.

Ingredients

2 teaspoons olive oil
3 clove garlic, minced
1 1/2 cups corn kernels, (from 3 ears)
1-2 large ripe mango, peeled and diced
1 can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Optional: 1/2 small can chipotle chile in adobo sauce (drained and minced)

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
4. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice,, cilantro, cumin, salt and optional chipotle.
5. This can be made ahead, covered and refrigerated for up to 8 hours. Serve at room temperature.

Inspired by

• Eating Well

Ingredient Note

• Chipotle peppers in adobo sauce 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.