Directions

  1. Preheat oven to 450°F.
  2. Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.
  3. Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.

Mango Chipotle Dressing: Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE® Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste. Makes about 1 cup.