Mango Salad

by Toni Feeney
(Stockton, CA, USA)

Roast 2 ears of corn - spread olive oil all over and grill until roasted. Remove kernals from corn cobs and place in a bowl.

Next add the following ingredients:


3 mangos, diced
1/2 red onion, diced
handful of chopped cilantro
1 Tablespoon finely minced garlic
2 or 3 roasted red peppers, diced (buy from deli section of supermarket)
1 - 2 Tablespoons red chili flakes
2 cans black beans, rinsed and drained
1 large avocado, diced
dash of sugar, salt & pepper to taste, and olive oil (about 2 Tablespoons)
Juice of 1 lime, 1 lemon, and 1 orange

Mix all ingredients and let flavors develop at least 15 minutes. This is an excellent salad, served over romaine pieces; or as a side dish salsa for grilled chicken, fish or steak.


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