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Lilly’s Table

 
 

© Lillys-Table.com Photo of Spring Fiesta Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Spring Fiesta Salad

from Avocado Pea Enchiladas with Spring Fiesta Salad, the Week of May 20, 2012.
View the next recipe for this meal.

A cross between a salad and an incredible fruity salsa, enjoy a medley of sweet & savory flavors. Peppers & tomatoes are not quite in season at the start of spring, so try this is the perfect pre-summer mexican salad. Substitute oranges, bananas or pineapple, if fresh mangoes are unavailable. Serve on top of greens as a main or side dish. Alternatively, serve this at a party with a bowl of chips and guacamole.

Ingredients

  • 1 cup corn, fresh kernels or frozen
  • ½ cup red onion
  • 1 cup mango, small chunks
  • 1 avocado
  • 1 can black beans
  • ½ cup radish, chopped
  • ¼ cup cilantro, roughly chopped, optional
  • 1 lime, zest and juice
  • 1 inch piece ginger, finely grated or minced
  • 2 garlic scapes, green onions or garlic chives, finely minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt, adjust to taste
  • 1 cup arugula, or other salad greens
  • 1 cup tortilla chips

Serving Size: 2 People



 

Preparation Instructions

Boil a few cups of water. Place the corn in a bowl with the red onions. Add the boiling water, sit for a few seconds and then strain. The corn will be just barely cooked or defrosted and the red onions will be less potent in flavor.

To cube the mango:
Cut on either side of the long pit in the mango, set aside the round halves. Slice off the skin around the pit. Carefully, cut off the flesh around the pit and cut into small chunks. Holding the round half in your hand, slice gently into the fruit until you barely touch the skin on the other side. Alternate the slices to create small cubes. Turn the mango inside out and push or slice off the pieces away from the skin. Repeat this method with the other half.

To cut the avocado:
Slice around the pit to open it up. Remove the pit, either by whacking it with a knife and pulling it out or by squeezing it out. Hold the half in your hand and slice into chunks (similar to the mango method). Scoop out the flesh. Repeat with the other half.

Drain and rinse the black beans.

Toss all of the chopped and prepared ingredients together including the cilantro, lime zest, juice, minced garlic scapes or green onions, grated ginger, olive oil, and salt. Adjust any of these additional flavors to taste.

Serve on a bed of freshly washed greens with tortilla chips.