Salad Ingredients:
2-3 ears of corn (in husk)
1 mango, cut into chunks
1 15-18 ounce can of black beans, rinsed
1 ½ tablespoons chopped cilantro (approx. 1/2 bunch)
Optional:
1-2 jalapeños
1 cup of chopped arugula
½ small red onion, chopped
½ small red bell pepper, chopped
Dressing Ingredients:
1/4 cup of EVOO
3 tablespoons of fresh lime juice (approx. 1 lime)
hot sauce to taste
Process:
1) Roast or grill corn in husks until fork goes through easily. (roast: 425 for 20-30 minutes). Cool, dehusk and cut corn off cob.
2) Combine corn, mango and black beans, cilantro and any optional ingredients in a large bowl.
3) Combine dressing ingredients into small bowl and whisk. When blended, add to large bowl and toss gently.
4) Refrigerate for at least 1 hour to allow flavors to settle and mix.
Serve with lime tortilla chips for maximum flavor.
