Corn, Black Bean and Mango Salad

Ingredients:

3 cups fresh or frozen corn
1 T olive oil
optional
2 cups diced
peeled ripe mango
3/4 cup red onion
finely diced
1 cup red bell pepper
diced
1 jalapeno
seeded
ribs removed and minced
2 14.5 ounce cans black beans
rinsed and drined
1/3 cup fresh lime juice
1/4 cup fresh chopped cilantro
1/2 t salt
1 t grund cumin
1/4 t ground chipotle chile pepper

Preparation:

1. If using frozen forn, thaw.  For roassted corn, heat the oil in a large nonstick skillet over medium-high heat, cook the corn until browned, about 8 minutes.
2. Add the corn to a large bowl, then gently mix with mango, red onion, bell pepper, jalapeno and black beans.
3. Toss with lime juice, cilantro, salt, cumin and chipotle chile pepper.  Adjust seasonings to taste, then refreigerate until serving.