• 2 teaspoons canola oil
• 1 clove garlic, minced
• 1 1/2 cups corn kernels
• 1 large ripe mango (about 1 pound), peeled and diced
• 1 can (151/2 or 19 oz.) 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, drained and chopped
• 1 1/2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
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.
Per Serving (generous 1/2 cup):
• Calories: 125
• Carbohydrate: 26 gm
• Cholesterol: 0 mg
• Protein: 4 gm
• Sodium: 245 mg
• Fat: 2 gm
• Fiber: 4 gm
• Diabetic exchange: 1 starch + 1 fruit
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