Posts by tag: cinco de mayo

  • Fresh Corn and Mango Salad

Fresh Corn and Mango Salad

Posted on May 26, 2016

Disclosure: I’m so happy to be able to give you all a peek into Pure Delicious by Heather Christo. Thanks for letting me share this beautiful cookbook with you!

I’m not usually someone who gets super excited about Holidays. But I’m feeling rather giddy over the upcoming Memorial Day weekend.

What are your plans? Are you grilling? Boating? Shopping? Tell me! I want to know!

Whatever you end up doing, make sure you set aside some time to whip up a batch of this Fresh Corn and Mango Salad. It’s going to be the absolute star of your Memorial Day weekend festivities. And here’s why: because this salad does it all. No joke.

Serve it with tortilla chips for snacking. Make it a potluck side dish. Or use it to top grilled chicken and fish. Seriously. You won’t run out of ways to use this flavorful, fully loaded, savory-sweet salad!

The recipe for this Fresh Corn and Mango Salad comes from Heather Christo’s new cookbook, Pure Delicious. Filled with over 150 recipes that are free from gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish and cane sugar, Pure Delicious is a cookbook that anyone with food allergies or sensitivities needs to own. But beyond that, if you simply enjoy beautiful, fresh, tasty food, Pure Delicious is for you!

Fresh Corn and Mango Salad |

The inspiration behind Pure Delicious comes straight from Heather’s own family. After Heather and her two daughters were diagnosed with a sobering list of food allergies and intolerances, Heather made it her mission to create recipes that would heal and nourish them all. Heather talks about their journey, both pre- and post-diagnosis, and outlines exactly what they did to overcome all the challenges they faced along the way. It’s an inspiring story. One rooted deep in a Mother’s love for her daughters.

I’ve been a huge fan of Heather’s blog for many years now (umm…the women has some mad cocktail making skills!) and I’m so happy to have her beautiful cookbook on my shelf. Definitely pick up a copy for yourself. I know you’ll absolutely love it!



Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.

Fresh Corn and Mango Salad

Serves 4-6

Fresh Corn and Mango Salad


  • 2 ears fresh corn, husks and silks removed
  • 2 mangos, peeled, pitted and diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 red chile, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • Grated zest from 2 limes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste


  1. Using a sharp knife, cut the corn kernels from the cobs. Place in a large bowl.
  2. Add the remaining ingredients to the bowl and toss to combine.
  3. Serve immediately. Or cover and refrigerate until ready to serve, up to 2 days.
  • Plantain and Black Bean Tacos with Chimichurri Sauce

Plantain and Black Bean Tacos with Chimichurri Sauce

Posted on May 5, 2016

You guys! There is so much awesome-ness happening today. I feel like my little heart is about to burst out of my chest.

First. It’s Cinco de Mayo, which is one of my favorite eating days of the year. And let’s be honest, it’s also one of my favorite drinking days too. Hello margaritas the size of my face!

Second. It also happens to be 30 Minute Thursday. If you’re not familiar with 30 Minute Thursday, it’s a once a month thingy that myself and some of my blogging friends put together in which we share recipes that can be made in 30 minutes or less (you can find last month’s 30 Minute Thursday post here). Be sure to check out the links posted below for all the goods. Hint: there are a lot of Mexican-inspired dishes happening in this month’s installment. Try one out tonight!

And third. This little bloggity blog celebrated a Birthday a few days ago. Floating Kitchen is now THREE! Yahoo! But because I’m apparently a bad parent, I neglected to make a cake or any other type of celebratory dessert. Boo hoo. Instead, we’re going to have to settle for these kick-ass vegetarian Plantain and Black Bean Tacos with Chimichurri Sauce.

Plantain and Black Bean Tacos with Chimichurri Sauce |

So I think these tacos kind of speak for themselves. I mean, just look at them. Aren’t they gorgeous? Who knew tacos could be so beautiful? They have me feeling all giddy inside.

I’m absolutely obsessed with using plantains for plant-based recipes. Although you wouldn’t know that based on the collection of recipes on this site, for which there is only one other one that uses plantains. Shameful. I know. I’ll work on fixing that. In the meantime, if you have any favorite plantain recipes, please tell me so I can try them out!

Plantain and Black Bean Tacos with Chimichurri Sauce |

Plantains can be used for cooking at any stage of ripeness, but they will be sweeter and less starchy the more ripe they are. They are often sold while still green, but I prefer to wait until they start to turn yellow before using them.

I hope you enjoy lots of tacos, nachos and margaritas tonight! And if you try my Plantain and Black Bean Tacos with Chimichuri Sauce, or any of the other recipes from our #30MinuteThursday series, be sure to give us a shout out on social media. We love to see what you’re cooking at home!



Recipe inspired by Minimalist Baker

Plantain and Black Bean Tacos with Chimichurri Sauce

Makes about 6-8 tacos

Plantain and Black Bean Tacos with Chimichurri Sauce


  • For the Chimichurri Sauce
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 garlic clove, peeled
  • Zest from 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon red wine vinegar
  • About 1/4 cup extra-virgin olive oil

  • For the Plantains
  • 3 large ripe plantains, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons brown sugar
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1-2 tablespoons extra-virgin olive oil

  • For the Black Beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tsp. ground cumin
  • Juice from 1/2 lime
  • Pinch of salt

  • For Serving
  • Corn tortillas
  • Greek yogurt


  1. Make the chimichurri sauce. Add all of the ingredients, except for the olive oil, to the bowl of your food processor with the blade attachment. Pulse to combine. Then stop and scrape down the sides of the bowl. Add about 3 tablespoons of the olive oil and process until combined (you want some texture to the sauce, so don’t over process it), adding more olive oil if you want the sauce to have a thinner consistency. Transfer the chimichurri sauce to a small container and refrigerate it until you’re ready to use it.
  2. Make the plantains. In a large bowl, toss the plantains with the brown sugar and spices. Set aside. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add half of the plantain slices to the skillet, cooking them about 2 minutes per side, or until they are nicely browned and caramelized on each side. Transfer to a plate (don’t place them on a paper towel because they will stick!) and cover to keep warm. Add a little more olive oil to the skillet and cook the remaining plantain slices. Once cooked, add them to the plate with the other plantains and cover to keep warm.
  3. Make the beans. Add all of the ingredients to a microwave safe bowl, stirring to combine. Microwave the beans until warmed, about 1-2 minutes. Remove and cover to keep warm.
  4. Assemble the tacos. Warm the tortillas so they are soft and pliable, either in your microwave, in a skillet or on your grill. Spread a small amount of yogurt onto each tortilla. Top with the black beans, plantains and a spoonful of the chimichurri sauce. Enjoy immediately.


30-Minute Inside Out Enchiladas with Black Beans & Sweet Potato from She Likes Food

Baked Honey Garlic Chicken from Pumpkin N’ Spice

Chicken Taco Pizza from My Kitchen Craze

20 Minute Ground Beef Tacos from Bake.Eat.Repeat

Fish Tacos with Strawberry Avocado Salsa from Flavor the Moments

Southwest Kale Chickpea Salad with Greek Yogurt Caesar Dressing from Sweet Peas & Saffron

Honey Lime Chicken Quesadillas from The Recipe Rebel

Tropical Grilled Chicken Mexican Salad Bowls from Whole and Heavenly Oven

Mexican Quinoa and Sweet Potato Skillet from Kristine’s Kitchen

Balsamic Grilled Chicken with Strawberry Mint Salsa from With Salt and Wit

Mango Shrimp Tostadas from Flying on Jess Fuel

Hawaiian BBQ Chicken Tacos from Savory Nothings

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