Roasted Corn, Black Bean And Mango Salad

My sister had a block party two weeks ago and I wanted to bring something different ,so I found this recipe for Roasted Corn, Black Bean and Mango Salad. I didn't  serve it as a salad though..I served it as an appetizer with tortilla chips.I also didn't have two cans of black beans so I used 1 can of black beans and one can of small white beans. This has a nice heat to it but not over bearing if you like really spices you can double the chipolte peppers..and then you can breath fire.


 INGREDIENTS

2 teaspoons canola oil
2 cloves garlic, minced
2 cups corn kernels (from about 4 ears)
2 large ripe mangos, peeled and diced
2 cans black beans, rinsed or 1 can black beans and 1 can small white beans rinsed
1/2 cup chopped red onion
1 diced red bell pepper
8 tablespoons fresh squezed lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt 

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Let sit about 4 hours before serving to let the flavors come together.