On hot summer days when you’re appetite isn’t quite so heavy, a light fruit and vegetable salad is a great option. Simple, easy to make, and healthy are all the positives of this favorite dish. For a few weeks here in the midwest, we’ve had some cooler days, staying in the low-70s. But… today was a bit different. Jumping up to the 90s, today was definitely a day for a light meal! In one of my dad’s favorite cookbooks, Cooking Light, we found a great recipe for a vegan salad, rich with a great combination of textures and colors. Reds, yellows, greens, and jet black will fill your plate, promising a great meal for a hot summer’s day.
This recipe is revised to my taste. To get to the original, you can click the link above, titled ‘Cooking Light’
Ingredients…
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- about 6 ears of corn, with the kernels cut off and put into a bowl.
- 2 cups diced peeled ripe mango (about 2 pounds)
- 1 cup chopped red onion
- 1 cup chopped red bell pepper
- 1/2 cup fresh lime juice (about 3-4 limes)
- fresh cilantro, chopped (about 1-2 tablespoons per plate)
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 chipotle chile, chopped (canned in adobo sauce, with about 1 teaspoon of the sauce)
- 2 (15 oz.) cans of black beans, rinsed and drained.
- red leaf lettuce leaves, about 5 for each plate
Directions…
- Heat oil in a large skillet over medium to high heat.
- Stir in corn kernels and garlic (at the same time), cook about 6 minutes or until lightly browned, stirring occasionally.
- Then add in red onion, red bell, salt, cumin, and chipotle. Cook for 2 more minutes.
- Empty the skillet into a large bowl, then add in the mangos, lime juice, and black beans.
- Arrange about 5 lettuce leaves on each plate.
- Scoop about 1 or 2 cups of the corn mixture onto the lettuce.
- Sprinkle about 1 or 2 tablespoons of chopped cilantro over each plate.