A great choice for a hot summer night.
|1||mango (peeled and diced)|
|1||red bell pepper (diced)|
|1||jalapeno pepper (seeded and minced)|
|1 c||red onion (thinly sliced)|
|1 t||lime zest (from 1 fresh lime)|
|1 T||olive oil (or canola oil)|
|1 T||brown sugar (or sucanat)|
|1 cn||black beans (15-oz, rinsed and drained)|
|1 cn||white beans (15-oz, rinsed and drained)|
|1⁄4 bn||cilantro (chopped)|
|1 t||garlic (minced)|
|salt (to taste)|
|2 1⁄2 T||lime juice (from 1 fresh lime)|
|1⁄2||avocado (peeled and diced)|
|3⁄4 c||corn (fresh or frozen (defrosted))|
Marinate the red onion in the lime juice and zest for 30 minutes in a small non-reactve bowl. Meanwhile, sauté the corn in oil in a sauté pan over medium-high heat. When heated through, stir in the brown sugar, and cook until the sugar dissolves and the corn is lightly caramelized. Remove from heat.
In a large bowl, combine the beans, mango, bell pepper, jalapeno, cilantro, avocado, and garlic with the marinated onions and corn. Toss gently, and add salt to taste.
Serve with steamed tortillas and melon for an easy summer lunch or dinner.