Can you have too many summery salad posts in a row? Naw. I don’t think so. Last year I remember kicking myself for not taking advantage of summer’s full bounty of produce. I think we only at corn once all summer but this year I’m making sure it gets a front and center spot at the table. This salad is from Heather Christo’s new book Pure Delicious. Heather is the ultimate allergy-free recipe queen. This book has over 150 amazing recipes without gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar. And yes, when flipping through the book it’s like there was never anything missing. This mango salad with peppers, tomatoes and lime really hit the spot and took the edge of this insane hot humidity that seems to be permanent. We just ate it right out of the big bowl with pita chips – my ideal dinner when it feels like 110F outside.
Ingredients for the Corn and Mango Salad
2 ears of corn, husked
2 fresh mangos, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 cup cherry tomatoes, halved
1/2 a habanero pepper, minced
1/2 red onion, finely diced
1/2 cup minced basil or cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
zest of 1 lime
juice of half a lime
pinch of salt, more to taste
Cut the corn kernels into a large bowl. Add all the remaining ingredients and mix well.
I like this as a dip for chips but it would also be great on tacos or tossed into a mix of greens.
I received a copy of this book in exchange for an honest review.