Summer Mango Tomato Salad with Cucumbers and Corn

by Kaitlynn Fenley

If you want a light and refreshing summer salad recipe, this mango tomato salad is it! This nourishing salad comes together in just 15 minutes for an easy side dish. Add any protein for a light and fresh summer meal.

Summer Mango Tomato Salad with Cucumbers and Corn

Okay, we all know it’s super hot this summer. Especially here in Louisiana. Jon and I have a saying about how hot and humid it feels here: “The air is hot, mayonnaise.” I like to call this time of year “salad season.”

After we take long evening walks with the dog, I only want a big juicy salad for dinner.

After long, hot days, having a huge bowl of crisp cool veggies for dinner is so refreshing. Something I’ve been enjoying this summer is adding fruit to my salad.

I’m not sure why it took me so long to try fresh mango in a salad, but I LOVE IT. Having mango in this salad adds a depth of flavor that’s slightly sweet and a little tart.

Mango Tomato Salad

This salad is a great side dish recipe, but I suggest pairing it with your favorite light and fresh protein. My favorite things to pair this salad with are snow crab legs or Louisiana-boiled shrimp.

Anything grilled will go great with this salad, though. You can even eat it as a side with your favorite summer burgers.

The Best Summer Salad Ingredients

For this recipe, we used cucumbers and tomatoes from my uncle’s garden and the farmer’s market. We’re lucky to live where fresh produce is available at the local farmers market year-round.

Here’s everything you will need for this delicious salad:

  • olive oil
  • lemon juice
  • salt
  • pepper
  • fresh corn sliced off the cob
  • cucumber
  • tomatoes
  • mango
  • cilantro
  • red onion
  • fermented peppers (optional, but I really love fermented jalapenos in this salad)

Other Summer Recipes to Try

two round white plates on a marble surface filled with mango tomato salad that includes fresh corn, cucumbers, and cilantro.
Print

Summer Mango Tomato Salad with Cucumbers and Corn

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you are looking for a light and refreshing summer salad recipe this is it! This gluten-free, vegan salad comes together in just 15 minutes for an easy side dish. Add any protein for a light and fresh summer meal.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Entreé
  • Method: Salad
  • Cuisine: American

Ingredients

  • 1/2 cup fresh corn
  • 2 cups cherry tomatoes, sliced in half
  • 2 cups cucumber, chopped
  • 1 cup diced mango
  • 3 tablespoons fresh cilantro
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt added to taste
  • Fresh ground black pepper, added to taste
  • Fermented peppers (optional)

Instructions

  1. Measure and prepare all of the ingredients. 
  2. Add everything to a large mixing bowl.
  3. Toss until evenly combined. 
  4. Add salt and pepper to taste and serve. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star