If you have a taco night coming up that someone else is hosting or you want to have one of your own, I highly recommend making my red cabbage mango corn salsa as a stuffing or dip! You can even eat it alone with a fork because it's that good. It's simple, yet delicious, so let’s get to it.
Yields: 6
Prep time: 15 minutes
Total time: 20 minutes
This recipe is dairy free, gluten free, and vegan.
Ingredients:
1 can of corn kernels
¼ chopped red cabbage
¼ cup of finely diced cilantro
1 finely peeled and diced mango
1 finely diced small tomato
1 lime
Extra virgin olive oil
Salt
Black pepper, onion powder, and chili lime seasoning
Instructions:
1. First, make sure you rinse off your can of corn kernels well and then put them in your desired serving bowl.
2. Next, chop up all the ingredients 2-5 and put them in that bowl.
3. Now for the dressing: in a separate bowl, add 4 TBSPs of olive oil, 1 squeezed lime, salt and black pepper to your liking, a TSP of onion powder, and 1-2 TSPs of chili lime seasoning (depends how spicy you want it).
4. Mix well and pour it onto bowl. Mix and serve with chips/tacos.
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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