Mangos and corn are plentiful at the market right now and this salad is a great way to take advantage of them. This colorful salad combines mangos with corn, baby yellow and red tomatoes, cucumbers and basil, tossed with some arugula and dressed with a simple and light lime vinaigrette. Here is a helpful link on how to pick out mangos.
As you read the instructions, you’ll notice that the corn is not cooked in this recipe. If you prefer to cook it, I would suggest you just quickly blanch it with some boiling water and cook it ever-so-slightly for only a minute or two. Along with the cucumber, it is the corn that gives this salad a nice crunchy texture. If you can find yellow and red baby tomatoes, so much the better for presentation. This salad would make a great summertime entertaining dish. Enjoy!
Mango and Corn Salad with a Lime Vinaigrette
Adapted from Southern Living – serves 6 to 8
2 mangos, peeled and cut into thin slices
1 ½ cups fresh corn kernels
1 ½ cups halved, seeded, and sliced English cucumber
1 ½ cups halved baby tomatoes, preferably heirlooms
½ cup diced red onion
½ cup chopped fresh basil
4 cups fresh arugula
¼ cup unseasoned rice vinegar
2 tablespoons sugar
3 tablespoons fresh lime juice
1 garlic clove, minced
½ cup canola or vegetable oil
Kosher salt and freshly ground black pepper
In a large bowl gently toss together the mangos, corn, cucumber, tomatoes, and diced red onion. Cover and chill two hours. In a jar with a tight fitting lid, make the vinaigrette by adding the vinegar, sugar, lime juice, garlic and canola oil and season with salt and freshly ground black pepper. Shake well to combine and set aside. Just before serving, toss the basil with the mango and corn salad, then toss with arugula and the vinaigrette. Serve right away.
This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.