Mango Sal-Salad

While running errands this morning, I realized that it’s now much closer to the end of summer than the start (clearly there’s a real genius over here … ). Instead of, you know, being an adult and embracing change, I made the summeriest salad I could think of. My friend Nila used to make this when we were roommates and I couldn’t get enough of it, then or now.

It’s not quite a salad, but it’s a little too chunky for salsa (though I suppose if you dice your mangos a little smaller, it could be). Whatever it is, it’s totally delicious.

Best part? It’s a cinch to put together and takes advantage of the season’s bounty.

– 3 mangos, diced

– 3 ears fresh corn, boiled with the kernels cut off (15-ounce can or equal amount frozen works too)

– 15-ounce can black beans, rinsed and drained

– 3 tablespoons cilantro, chopped

– juice from one lemon (or a lime)

– 1 teaspoon cumin

– 1/2 teaspoon crushed red pepper flakes

– salt and pepper, to taste

Mix all of the ingredients well. Add a little salt and pepper (and an optional diced red onion).

Voila! The perfect accompaniment to a grilled white, flaky fish, shrimp or scallops, or even just grilled chicken. And it fits perfectly on a tortilla chip.