Reciept for Blackbean and Mango on Kashi.?

One thing this recipe doesn't have is the Bell Peppers which could be added with the onions. Served over Kashi couscous and you'll have a pretty good replica of the frozen:

Black Beans with Mango Sauce

Ingredients:

1 1/2 tablespoons olive oil

2 cups minced red onions

1 tablespoon minced garlic (, or more!)

1 (3 inch) jalapeno chiles, seeded and minced

1 1/2 tablespoons minced fresh ginger

1 1/2 teaspoons cumin

1 1/2 teaspoons salt

6 cups cooked black beans (, 3 15-oz cans, rinsed and drained)

6 tablespoons lime juice

2 large ripe mangoes, , minced

black pepper

minced fresh cilantro (optional)

Heat the oil in a medium sized skillet.

Add 1 ¾ cups of the onion, and the garlic, chili, ginger, cumin and salt.

Sauté over medium-high heat for about 3 minutes.

Turn the heat down to medium-low, and add the black beans and about half the lime juice.

Sauté for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through.

Mash the beans slightly with the back of a spoon, and transfer to a bowl.

Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.

Add the black pepper, then cover and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temperature or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired.

~~~~Roasted Corn, Black Bean, and Mango Salad~~~~

Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.

1 tablespoon vegetable oil

2 garlic cloves, minced

3 cups fresh corn kernels (about 6 ears)

2 cups diced peeled ripe mango (about 2 pounds)

1 cup chopped red onion

1 cup chopped red bell pepper

1/3 cup fresh lime juice

3 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 drained canned chipotle chile in adobo sauce, chopped

2 (15-ounce) cans black beans, rinsed and drained

8 cups gourmet salad greens

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. 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.

Yield: 8 servings