A great way to make the most – and best – of a seasonal ingredient, is by dressing it up in a salad. After all, it’s a great way to consume this hero ingredient without diluting its real flavour by overcooking or over spicing it.
Enter the mango – the flavour of the season, use this sweet fruit in three light and summery salads that will make your meal that much yummier. Try the fruit in the Mexican-style corn and black bean salad (it will make for a great, light lunch to take to work), serve it as a side salad that accompanies this lip-smacking Punjabi Sabz Pulao or make an exotic pomegranate, mango and spinach salad when you’re cooking to impress.
Corn, Black Bean and Mango Salad
2 tsp, canola oil
1 clove garlic, minced
1½ cups steamed corn kernels
1 large mango, peeled and diced
1500 gm black beans, cooked
½ cup chopped red onion
½ cup diced red bell pepper
3 tbsp lime juice
1 chipotle pepper (alternatively use a green chilli or jalapeno peppers)
1½ tbsp. cilantro
¼ tsp ground cumin
¼ tsp salt
Heat oil in a pan, add in the garlic and cook until it turns brown. Next add the corn, and stir occasionally, until brown. This should take about 8 minutes.
Remove the corn and garlic mix from the gas and add in the rest of the ingredients and mix well. Cool in the refrigerator and serve cold.
Adapted from Eating Well
Also Read: Green Tea that Tastes like Mango Candy!
Raw Mango Kachumber Salad
1 cup raw mango, grated
1/3 cup thinly sliced onions
½ tsp red chilli powder
¼ tsp cumin powder
1 tbsp jaggery
Salt, to taste
In a bowl, mix the grated mango and onions. Next add salt, jaggery and the red chilli powder and mix well. Cool in the refrigerator for 10-15 minutes and serve immediately.
Note: Prepare this side salad 15-20 minutes before you want to serve it, so that it remains fresh.
Spinach Pomegranate Mango Salad
1/2 Mango, cut into pieces
3/4 cup pomegranate juice
1/4 cup pomegranate seeds
1 tsp shallots
3 cups spinach
1/2 tsp Dijon mustard
2 tbsp honey
1 salt and pepper
2 tbsp champagne vinegar (alternately use white wine or rice wine vinegar)
3 tbsp olive oil
1 oz Gorgonzola cheese
In a bowl, make a bed of spinach leaves, then add the pomegranate seeds, mango and gorgonzola pieces.
To make the dressing, in a saucepan boil the pomegranate juice until it reduces by half. Cool the juice and transfer it to a food processor; add in the olive oil, mustard, shallots, vinegar, honey and salt and pepper and mix. Drizzle the dressing over salad and serve.
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