MealTime Success

This quick mango salad is as much fun to make as it is to eat.  It can be easily tweaked to a Mexican salad or an Asian salad or an appetizer.

Kind of Food: Appetizer / side dish
How long: 10 min
Makes: 3 cups
Pots & Pans: Bowl

Ingredients
1 cup chopped mango
1/2 cup frozen corn -thawed
1/2 cup canned beans like black-eyed pea/pinto or kidney bean washed and drained
1/2 cup of chopped tomato
1/2 grated mozzarella or any cheese
1 Tbsp fine chopped cilantro
1 tsp pepper
a pinch of salt

For Mexican salad
2 Tbsp sour cream
1 cup of tortilla chips

For Asian salad
2 Tbsp fried chowmein (optional)
1 Tbsp honey roasted peanuts

For appetizer
30 pieces of tostido scoop chips or regular tortilla chip

For plated salad
2 cups of shredded lettuce
1 Tbsp of any vinaigrette

How to make
Mix all the ingredients mentioned for the salad.
For Mexican salad – top with sour cream and crushed tortilla chips.
For Asian salad – omit cheese in the salad recipe and garnish with chowmein and peanuts.
For appetizer – place 1 Tbsp of prepared salad on each of the tostido scoop chip.
For plated salad – toss the lettuce with the vinaigrette and place the prepared salad on top.

Make it Fast, Fun, and Facile! – Sri

Catering to the adult palate
Add fresh chopped green chili, 1 tsp of cumin powder for added flavor.

Tips, tricks and alternatives
Can substitute canned pineapple chunks for mangos after draining them thoroughly.

Serving Ideas
Mentioned above.