- 2 teaspoons canola oil
- 1 clove garlic, minced
- 1 1/2 cups corn kernels
- 1 (1 pound) ripe mango, peeled and diced
- 1 (15 ounce) can black beans, rinsed
- 1/2 cup chopped red onion
- 1/2 cup diced red bell pepper
- 3 tablespoons lime juice
- 1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
- 1 1/2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon 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, bell pepper, lime juice, chipotle, cilantro, cumin and salt.