Had the most amazing salad today thanks to Chef boyfriend, who learned this from his roommate (originally My Recipes). Flavor and healthy are not mutually exclusive! I like it as a topping for salads and white fish like hake. It reminds of the Southwest Salad I loved at Stanford, which cost a whopping $7. The ingredients for ALL of this = a little over $7 --> I may not be a math major but I know this is an awesome deal!
2 ears fresh corn kernels
diced peeled ripe mangos
1 chopped red onion
chopped red bell pepper
fresh lime juice
1 (15-ounce) can black beans, rinsed and drained
Heat oil in a large nonstick skillet over medium-high heat. Stir in corn; cook 8 minutes or until browned,
stirring occasionally. Place corn mixture in a large bowl. Add mango and
remaining ingredients except greens; stir well. Arrange 1 cup greens on
each of 8 plates. Spoon 1 cup corn mixture over greens.