This healthy mango salad has fresh corn and tons of crispy, fresh vegetables! It’s the perfect quick and easy, vegan friendly side dish for summer that is under 100 calories!
Straight up. That is what this spicy, zesty bowl of tangy fresh salad yumminess IS.
If you’ve been on Pinterest (which, YOU HAVE) I can almost guarantee that you’ve seen gorgeous, mouthwatering-tasty food photos from her blog. This book is FILLED with 150 of those, along with recipes that are all allergy-free!
SRSLY. 150 recipes. That basically ANYONE can eat. PLUSPLUSPLUS, they taste, like, super amazing in your mouth. Super happy about this book being in my life right now.
The struggle was VERY real when I had to decide what recipe to share with you guys. I couldn’t decide between chicken tacos or gluten free chooclate chip cookies. Because, well, TACOS AND GLUTEN FREE CHOCOLATE CHIP COOKIES. But T-H-E-N, I flipped a few pages and saw a salad with FRESH CORN. As in, corn that is not cooked. Not doused in butter. Not that kind of corn that you bite off the cob and get it stuck in your teeth for eleventy billion years.
The tasty part surprised me though. Truth moment: I’ve NEVER eaten raw corn. Which is why this corn salad with its spicy-tangy-sweet flavor profile and crunchy vibes pretty much reached through the pages, took me the by the taste buds and gave me the “make it happen” pep talk of my salad-eating life.
Whatever that means.
Sometimes you just gotta go with it, even when you’re not sure what the outcome is going to be. Is there where I say YOLO?
Because, you might just experience a magical-good-food moment were crunchy raw corn hooks its vegetal self-up with crispy peppers, zesty lime and bursts of sweet, juicy mangos. With ALL of the cilantro.
Fun fact: cilantro is my spirit herb.
Besides being super-jam-packed with healthy vegetables and general yumminess, this summer corn salad is stupid easy. Like throw it all together in one bowl kind of easy.
The kind of easy that no one suspects when you show up at your next summer BBQ with this flavor-bomb of a side-dish.
Awesome BBQ-side-dish-bringer goals?
It’s time to play “get to know your newest most favorite salad with the 3 top facts:”
- 5 kinds of fruit and veggies in ONE salad. F-I-V-E. One WHOLE hands worth.
- No cooking. Ie: no turning on stove. Ie: no sweaty-melty-face you
- Your tongue will still be rejoicing when this salad hits your taste buds after it has been sitting for a few DAYS in the fridge.
Its pure and simple nourishing goodness that you’re going to munchin’ (melty-face free!) alllllll summer long.
Fresh Corn and Mango Salad
- 2 Ears fresh corn husked
- 1 Fresh mangoes peeled, pitted and diced
- 1/2 Yellow bell pepper cut into small dice
- 1/2 Orange bell pepper cut into small dice
- 1 Cup Cherry tomatoes halved
- 1 Red chile minced
- 1/2 A red onion cut into a small dice
- 1/2 Cup Minced fresh cilantro
- 2 Tbsp Rice vinegar
- Grated zest of 2 limes
- 2 Tbsp Fresh lime juice
- 1 Tbsp Avocado oil or olive oil
- Kosher salt
- Use a sharp knife to cut the corn kernels from the cobs. Place into a large bowl
- Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 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
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 2 POINTS+: 2. OLD POINTS: 1
(based on 6 servings)
Want more mango recipes?
Other recipes from Heather that I want to try:
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