Roasted Corn Black Bean and Mango Salsa

2 teaspoons vegetable oil

1 clove garlic, minced

1 -1/2 cups corn kernels

1 large ripe mango, peeled and diced

1 380 g can black beans, rinsed

½ cup chopped red onion

½ cup diced red bell pepper

3 tablespoons lime juice

1 small canned chipotle pepper in adobo sauce, chopped fine

1 ½ tablespoons chopped fresh cilantro

¼ teaspoon ground cumin

¼ teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.