This is one of those salads that started out simple and escalated from there. I had a ripe mango, so I made a nice spicy mango dressing. Then I noticed a couple ears of leftover corn and a container of blueberries in the fridge. That’s when things started clicking.
After removing the corn from the cobs and combining them in a bowl with the blueberries, I added some dark red kidney beans for protein (and a lovely color contrast) along with a chopped cucumber, sliced carrot, a couple minced scallions, and some cilantro (although I’m sure, parsley, basil, or tarragon would be equally lovely).
I can tell you this wonderful summer salad tasted even better than it looks!
Here’s the dressing recipe — in addition to using it on salads, it makes a yummy dipping sauce for spring rolls.
Spicy Mango Dressing
3 tablespoons mango juice or mango puree
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1 tablespoon minced fresh cilantro
1 tablespoon minced scallions
1/2 teaspoon sriracha sauce (or more, to taste)
1/4 teaspoon salt
Combine all the ingredients in a small bowl. Stir to blend.