Here's a side dish that makes a stunning brunch menu item or it can work for a late-summer picnic salad. The brightness and flavor turns this dish into an instant classic.
Mango corn salad with citrus vinaigrette
1 tablespoon lime juice
1 tablespoon orange juice
1 teaspoon grated orange zest
1/2 teaspoon sugar
1/4 cup olive oil
1/2 tablespoon chopped cilantro
Salt and fresh-ground black pepper, to taste
Mango corn salad:
3 cooked ears corn, chilled
1 ripe mango, peeled, pitted and chopped
1/2 red onion, sliced
2 tablespoons chopped cilantro
To make dressing:
Combine all ingredients in a jar and shake to combine.
To make salad:
Cut the kernels from the three ears of corn. Place in a bowl with the mangoes, onions and cilantro. Add the dressing and toss. Makes 6 servings.
Per serving: 153 calories, 59 percent calories from fat, 10 grams total fat, 1 gram saturated fat, no cholesterol, 16 grams carbohydrates, 2 grams total fiber, 8 grams total sugars, 14 grams net carbs, 2 grams protein, 8 milligrams sodium.