FoodLife & Style

Ramadan recipes: Mango salad with vinaigrette

Soraya Morayef

I had a group of friends over and decided to try our some new recipes on them! Amongst the dishes was a particularly colorful mango salad – an adaptation of a recipe I found on the food network website.

Tin of sweet corn
Tin of kidney beans
1 red bell pepper, chopped finely
1 yellow bell pepper, chopped finely
2 mangoes, cubed
3 pieces of grilled chicken, sliced and shredded

Zest and  juice of 2 limes
2 tablespoons of balsamic vinegar
1 tsp cumin
1 pinch of fresh mint leaves, chopped
4 tbspoons of olive oil
salt and pepper


  1. Drain kidney beans and sweet corn and mix all the ingredients together – leaving chicken on the top.
  2. Mix vinaigrette in a shaker (or any container with a lid).
  3. Pour vinaigrette over salad with chicken just before serving.
  4. Enjoy!

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