2 t. canola oil
1 clove garlic, minced
1-1/2 c. frozen corn kernels
1 large ripe mango, peeled and diced
15 oz. can black beans, rinsed
1/2 c. red onion, chopped
1/2 c. red bell pepper, diced
1 chipotle pepper (in adobo sauce), drained & chopped – freeze the rest for another use
3 Tbls. fresh lime juice
1-1/2 t. fresh cilantro, chopped
1/4 t. ground cumin
1/4 t. salt
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).
Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, red pepper, chipotle pepper, lime juice, cilantro, cumin and salt.
Can be served immediately, but the flavor will get better if refrigerated overnight.