Once upon a time, when I still worked in an office, the HR people brought in a chef who worked on behalf of our health insurer so that he could give us tips on healthy eating. He not only gave us the healthy eating tips — presumably this would lower our insurer’s cost for our medical care — but he also did a cooking demo and left us with some great recipes. This salad wowed everyone, and I’ve made it several times since. It’s got an interesting combination of flavors and all the different colors make it very pretty. And it’s very easy to make if you start with frozen edamame and corn and jarred peppers!
Ingredients:
1 ripe mango, cubed
1 package (16 oz.) frozen shelled edamame, thawed
2 cups fresh or frozen corn, thawed
1 cup dried cranberries
½ cup raw or roasted red peppers, diced (you can use jarred roasted red peppers)
2 Tbs. Thai sweet red chili sauce
⅛– ¼ tsp. Thai red curry paste
1 Tbs. mirin or seasoned rice vinegar
1½ Tbs. toasted sesame oil
Salt & pepper to taste
Directions:
Combine the mango, edamame, corn, cranberries and peppers in a bowl.
In a separate bowl, whisk together the chili sauce, curry paste, vinegar, sesame oil, salt and pepper. Pour the dressing over the vegetables and toss to coat.
Serves 6 to 8
Bobbie's Best Recipes 
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