Southwest Corn, Mango & Black Bean Salad

My sister Tracy is going on a camping trip and asked if I had a salad idea that will travel well. I thought my Southwest Corn, Mango & Black Bean Salad would do the trick. This is one of the most colorful salads you'll ever see... yellow, red, white, purple, orange, green, and brown. It's also one of those concoctions that gets better the longer the ingredients are sitting together. You can easily stash it in a tupperware dish and throw it in a backpack or cooler.

For those of us that prefer a less rustic experience, try it at home with a mesquite rubbed chicken breast.

Southwest Mango, Corn & Black Bean Salad

Ingredients

• 2 teaspoons canola oil

• 1 1/2 cups corn kernels (from 3 ears)

• 1 1/2 tsp Club House seasoning - Spicy Mesquite or similar flavour

• 1 large ripe mango (about 1 pound), peeled and diced

• 1 15-ounce or 19-ounce can black beans, rinsed

• 1/2 cup chopped red onion

• 1/2 cup diced red & yellow bell pepper

• 3 tablespoons lime juice

• 2 tablespoons honey

• 1 jalepeno, seeds and ribs removed

• 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

Directions

Heat oil in a large nonstick skillet over medium. Add corn and cook, stirring, about 30 seconds. Sprinkle with Club House seasoning and sauté for 5 minutes, then remove from heat and allow to cool. Transfer the corn mixture to a large bowl. Stir in diced mango, beans, onion, jalepeno, red & yellow bell peppers, lime juice, honey, chipotle, cilantro, cumin, a couple shakes of the Club House seasoning and salt.