By: Wendy Zimbardi

This is a great summer recipe to use as a garnish or as a side dish for grilled chicken or seafood.

1 ripe mango
1 single bunch of scallions
1 orange Holland pepper
2 Roma tomatoes
2 ears of fresh corn
1 tablespoon of extra virgin olive oil

Preparation:
Peel the Mango, cut the fruit off the seed and dice it into small pieces.
Wash and trim the scallions and slice them about 1/8th of an inch using the entire stem.
Slice and de-seed the pepper then dice into small pieces.
Slice and de-seed the tomatoes then dice into small pieces.
Grill the corn on the BBQ until it starts to get darker but not black.
Remove the corn from the grill and slice the corn off the cob.

Heat up the oil in a saucepan on medium high heat and sauté the pepper and scallions
until they start to brown slightly.
Add the diced mango, tomatoes and corn to the saucepan and sauté everything together
on medium heat for about 10 minutes.
Add salt and pepper to taste.
Serve warm.

Wendy said “she loves bright colors and floral prints which flow over into her recipes.  She uses a variety of colorful vegetables and fruit to brighten up her meals”.