Sweet Corn & Mango Salad


Treviso and Rainbow Chard Sauté

Ingredients

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Sweet Corn of the Cob (3 cups)

Coconut Oil (1 tbsp)

Garlic, chopped (3 cloves)

Mangoes, sliced (2 pcs)

Onion, chopped (1 pc)

Red Bell Pepper, chopped (1 pc)

Cherry Tomatoes, halved (1 cup)

Lemon, juiced (1/2 cup)

Cilantro, chopped (3 tbsp)

Chilies, chopped (2 tsp)

Guacamole (4 tbsp)

Salad Mix with Microgreens (2 cups)

Black Beans, boiled (1 cup)

Salt, to taste

Black Pepper, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Heat coconut oil over medium heat in a large non-stick pan.

  2. Add corn and sauté over medium high heat for approximately 10 minutes or until kernels start to slightly brown.

  3. Add the garlic and sauté for 1 minute.

  4. Place corn and garlic mixture in large bowl.

  5. Add the mango, onion, red bell pepper, cherry tomatoes and lime juice, toss gently

  6. Next, add cilantro, salt, cumin, and green chilies, toss until combined.

  7. Last, fold in the black beans, toss until combined.

  8. Serve chilled over a bed of salad mix with microgreens with guacamole and enjoy!

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