1. Heat oil in a large non stick 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. 5. Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt. 6. Serve at room temperature. 7. TIP: Ingredient Note: Chipotle peppers 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. 8. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
