The text is from 10/2012, and the photos were added 10/2018 (man 6 years later! Did not photograph in the beginning)
 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!

Roasted Corn, Black Bean, and Mango Salad

Ingredients
2 ears fresh corn kernels
2 diced peeled ripe mangos
1 chopped red onion
1 chopped red bell pepper
fresh lime juice
cilantro, chopped
salt
ground cumin 
olive oil
pepper
1 (15-ounce) can black beans, rinsed and drained
greens (optional)

Directions
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.