Mango, Tomato, and Corn Salad

Name: Mango, Tomato, and Corn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: American

★
★
★
★
★
★
★
★
★
★

(6)

editor

@lisathompson Lisa Thompson

Sky Valley Foods

Recipe Intro From lisathompson

Ripe mangoes, tomatoes, and summer corn add juicy sweetness and are tossed with a spicy Sky Valley Sriracha dressing with lots of lime juice inspired by Vietnamese nước chấm (pronounced nuok jom). Fresh herbs add a pop of brightness and I add salty peanuts or cashews for texture. Let it marinate for 30 minutes, then dig in. You’re gonna want to make a double batch.

Jump to Section

Recipe Card
Video
Related Recipes

Prep time: 10mins (plus 30 minutes to marinate)

Serves or Makes: 4 servings

Recipe Card

ingredients

2 limes, juiced
3-4 tablespoons Sky Valley Sriracha Sauce
1 1/2 tablespoons neutral oil
2 teaspoons sugar or honey
1 teaspoon fish sauce
1 garlic clove, peeled and grated
1 pint cherry tomatoes, halved
1 large ripe mango, peeled and sliced into wedges
2 ears fresh corn, shucked and cut off cob
1/4 cup roasted salted peanuts or cashews, optional
Fresh cilantro, roughly chopped, to taste
Fresh basil, roughly chopped, to taste
Fresh mint, roughly chopped, to taste

Method

Step 1
Add lime juice, Sky Valley Sriracha Sauce, neutral oil, fish sauce, sugar, and garlic to a medium bowl and whisk to combine.
Step 2
Add tomatoes, mango, corn, peanuts or cashews (if using), and fresh herbs to the dressing and toss until well coated. Let salad marinate for at least 30 minutes, then serve and enjoy.