Corn Salsa - Summer in a Bowl

This was introduced to me by my step-mom as a lovely salad to accompany a meal but I've been eating it all week in all sorts of variations including:

• side salad with meal
• addition incorporated with slaw and mixed salads
• filling in fish tacos
• filling in Salsa Beef Wraps

So versatile, simple, and refreshing.

Servings: one side salad or filling for tacos / wraps for two

Ingredients:

Note: all the ingredients that need to be 'diced' should be diced to uniform size, i.e. size of a corn kernel

• 1 cob of corn, fresh (i.e. not cooked), kernels cut off the cob
• 1 red pepper (or yellow or orange if that's what you have), diced
• 1/2 red onion, diced
• 1 mango, diced (frozen worked fine as a substitute for me this week)
• 1/2 cup (-ish) fresh coriander, chopped
• 1/2 lime

Method:

Add all the ingredients except the lime together.  Squeeze the lime over.  Stir.

Done.

Wonderful!

Possible Alternatives / Things to Try:

To make it a meal, add black beans drained & well-rinsed.  The quantities of the main ingredients are all pretty balanced so aim for probably 1/2 cup.