Roasted corn, black bean, and mango salad

It isn’t all desserts around here, attractive as the idea is. One of the many ways in which being pregnant changes your relationship with your body is that eating junk food suddenly isn’t just about you and a few abstract principles of digestion and well-being. It’s about feeding a little tiny life that isn’t going to get something better somewhere else. And so, I’ve been trying to eat a lot of vegetables.


Like so many of us, I fall into the trap of thinking that since dark-colored vegetables have the most vitamins and minerals, therefore, only kale and beets are worth eating, otherwise you might as well have pepperoni pizza. That isn’t true, of course. The salad about provides a lot of valuable nutrition–beans especially provide folate and fiber, very important for the baby and for the mother, respectively.

I found this recipe on another website a couple of years ago, but I’ve been making it without reference to the original ever since, so I’m sure it’s changed. Here is how I make it now.

Heat a large skillet. Sautee one diced onion and two pressed cloves of garlic for a minute or so. Add one bag of frozen sweet corn. Mix it all together, then leave on high heat until the things on the bottom acquire a brown sear. Take the pan off the heat and leave it to cool while you get on with the rest.

Chop if necessary and then throw into a big bowl all of the following:
Two bell peppers, color of your choice
One mango
One handful of fresh cilantro
One can of black beans, drained and rinsed
One chilpotle chili in adobo sauce, plus an additional spoonful of the sauce
The juice of one lime
One hearty pinch of salt

Add the mostly-cool corn mixture and stir everything well. Further season to taste.


The chilpotle peppers come in a can that looks like this. If your grocery store carries it, it will be in the Mexican aisle. Unless you are familiar with them and use them all the time, get the smallest can you can find, because I have never, ever managed to use a whole can before it goes bad.

Doubles as a Mexican or a Caribbean side dish; great with jerk chicken or roast pork and tostones. Good!


One thought on “Roasted corn, black bean, and mango salad

  1. Chipotles freeze well. Just empty the can into a ziploc bag, freeze laid flat, and break off chiles as you need them.

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