Corn-Mango Salad

Name: Corn-Mango Salad
Yield: serves 6 to 8
Ingredients: 6 cups fresh corn kernels (from 6 cooked ears of corn); 1 large mango, peeled and cut into 1/4-inch dice (2 cups); 10 scallions, white and pale-green parts only, cut into very thin matchsticks; 1/4 cup thinly sliced fresh red chile (1 to 2 chiles); 1 cup fresh lime juice (about 7 limes); 1 1/4 teaspoons coarse salt

January 26, 2012

Recipe information

Yield
serves 6 to 8

Ingredients

6 cups fresh corn kernels (from 6 cooked ears of corn)

1 large mango, peeled and cut into 1/4-inch dice (2 cups)

10 scallions, white and pale-green parts only, cut into very thin matchsticks

1/4 cup thinly sliced fresh red chile (1 to 2 chiles)

1 cup fresh lime juice (about 7 limes)

1 1/4 teaspoons coarse salt

Preparation

Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Corn Vegetable Mango Stone Fruit Fruit Side Dinner Lunch Vegan Vegetarian Gluten Free Nut Free Dairy Free Quick Easy Make Ahead 5 Ingredients or Fewer Summer Cookbooks

Recipe notes

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