Black Bean, Corn and Mango Salad

(Courtesy of the Kimball Art Museum, Fort Worth, TX)

2 ears fresh corn, OR 1 cup fresh or frozen cut corn, thawed
1 Tbs + 1 tsp canola oil, divided
1 15-oz can black beans, drained & rinsed, or 1 3/4 cups cooked black beans
1/2 cup diced mango (may substitute fresh or canned pineapple if desired)
1/4 cup sliced scallions (green & white)
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 Tbs trimmed, seeded and minced fresh jalapeño pepper
1/4 cup chopped fresh cilantro
1/4 cup prepared or fresh salsa
3 Tbs freshly squeezed lime juice
Salt & pepper to taste
Crisp corn tortillas for garnish
1 cup diced avocado for garnish

Roast fresh corn on the grill and allow it to cool before cutting from the cob. OR, if using canned or frozen corn, preheat oven to 350ºF. Drain corn and dry if necessary. Toss corn with 1 tsp canola oil to coat and arrange on a baking sheet in a single layer. Roast in oven about 10 minutes until just beginning to brown. Set aside to cool

Combine cooled corn with black beans, mango (or pineapple), onions, bell peppers, jalapeño and cilantro in a large non-reactive bowl. Add the salsa, lime juice and 1 Tbs canola oil and toss gently to coat.

Cover and refrigerate 2 hours or overnight. When chilled, season to taste with salt and pepper.

Garnish with crisp corn tortillas and diced avocado and serve.

Serves 6