Now that the warm weather is here, I am all about salads. This Fresh Corn and Mango Salad is so refreshing. The recipe comes from Heather Christo’s new book Pure Delicious – More than 150 Delectable Allergen-Free Recipes.
ALL the recipes in this beautiful book contain no: gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar. You may already know Heather from her blog, heatherchristo.com. Her pictures are absolutely gorgeous and this book does not disappoint!
My daughter has tree nut allergies, so I love that this book is full of things she can eat! We took the corn salad to a family gathering yesterday and it was a hit. I also added avocado, because avocado makes everything better, right?
This book is not vegan, but there are TONS of vegan options in it. This salad would be perfect for Cinco de Mayo too! If you are looking for more Cinco de Mayo recipes, try my Homemade Salsa or Homemade Guacamole.
This recipe is super easy to make too. I hope you enjoy it. For more info on the book click here.
Fresh Corn and Mango Salad
The perfect salad for a cookout.
15 minPrep Time
15 minTotal Time
- 2 ears fresh corn, husked
- 2 mangoes, peeled, pitted and diced
- 1/2 yellow pepper, diced
- 1/2 orange pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red chile, minced
- 1/2 small red onion, diced
- 1/2 cup fresh minced cilantro
- 2 T rice vinegar
- Zest of 2 limes
- 2 T fresh lime juice
- Salt to taste
- Use a large knife to cut the kernels off the corn cobs. Place in a large bowl.
- Add the remaining ingredients to the bowl and mix well.
- Serve immediately, or refrigerate for up to 3 days.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
Photographs copyright © 2016, Heather Christo, LLC