| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | tablespoon | oil, olive | 1/2 | clove | garlic cloves, minced | 3/4 | cup | frozen corn kernels - thawed | 1/3 | fruit without refuse | mango, peeled and diced | 1/4 | large | Sweet Onion, chopped | 1/2 | small | Peppers, sweet, red, raw, chopped | 2/3 | lime yields | Lime juice, raw | 1/3 | plants | cilantro, fresh, chopped | 1/8 | teaspoon | cumin, ground | 1/8 | teaspoon | Ground chipotle chili pepper flakes | 1/2 | can (15 oz) | black beans, drained and rinsed | 2 | cups | Lettuce, spring mix |
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Steps
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Sequence
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Step
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| 1 | Heat oil in skillet over medium high heat. Add corn. Cook eight minutes or until browned, stirring occasionally. Add garlic and cook another minute. | 2 | Place corn mixture in a bowl. Add mango and all remaining ingredients except the salad greens. Mix. | 3 | Arrange one cup of salad greens on each of four plates. Spoon one cup of corn mixture over each serving of greens. |
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