You guys! Oh my goodness, am I SO PUMPED to share this one with you today. If there’s one single recipe in my entire collection that just screams “SUMMER!” at the top of its lungs, it’s gotta be this Sunset Summer Salad. I can still picture the first time I ever threw this beauty together. It was one of those ridiculously warm evenings here in Casablanca, you know the kind? The sky was putting on this insane show of pinks and oranges, and I just had this sudden urge – I needed a salad that looked and felt just like that beautiful sunset.

Now, I won’t lie, it took a few goes to get that dressing juuust right, and to figure out the perfect dance of crunchy, sweet, and a little bit savory. But honestly? Every single test batch was a total joy to eat – no complaints from my family, let me tell you! This salad isn’t just some pretty face with its drop-dead gorgeous sunset colors; it is absolutely bursting with fresh, zippy flavors that are just so, so satisfying. Trust me on this, this one’s a total keeper you’ll be making all season long.

Ingredients List: Your Palette for the Perfect Sunset Summer Salad!

Alright, let’s chat about what you’re gonna need to whip up this little piece of sunshine. Think bright, think super fresh, think “wow, this is delicious!” And hey, don’t sweat it if you’re missing an ingredient or two – I’ve got some easy swap ideas for ya.

For the Salad Symphony (aka the good stuff!):
- Sweet Corn: Grab a can (around 15oz should do it) of sweet corn, just drain it well. OR, if you can snag some fresh ears (like, two good-sized ones), even better! That pop of fresh corn is something else. Here in Casa, when the fresh corn hits the markets, it’s game on!
- Bell Peppers: You’ll want one red bell pepper and then either an orange or a yellow one – dealers choice! Dice ’em up. These guys are your main sunset players, bringing those vibrant colors and that awesome sweet crunch.
- Cherry Tomatoes: A pint of these little jewels. Halve them, or if they’re on the chunkier side, give ’em a quarter. They’re like little explosions of juicy goodness.
- Cucumber: One medium-sized one, diced. This is for that essential cool, crisp factor that every good summer salad needs. I’m a big fan of English cucumbers ’cause you don’t really have to peel ’em, but honestly, any kind will do the trick!
- Red Onion: About a 1/4 cup, but make sure it’s finely diced. It gives a little bit of a zing! Now, if you’re someone who finds raw onion a bit too much, here’s a little tip I swear by: just soak the diced onion in some cold water for about 10 minutes. It really mellows it out!
- Mango: One lovely ripe mango, all diced up. This, my friends, is like the secret sweet hug in the middle of the salad! If mangoes aren’t really your thing or they’re not looking great at the store, ripe peaches work absolute wonders too.
- Avocado: One big, beautiful, ripe avocado. You’ll want to dice this right before you serve, so it stays nice and green. It adds that creamy, dreamy texture we all love.
- Black Beans: A can (again, about 15oz) – just make sure to rinse and drain ‘em really well. They add some awesome plant-based protein and a really lovely color contrast. Chickpeas are a fantastic substitute if that’s what you’ve got!
- Fresh Cilantro: About half a cup, all chopped up. This stuff just screams “fresh summer vibes!” If you’re one of those folks who tastes soap with cilantro (it’s a thing!), fresh parsley will be your friend here.
- (Totally Optional but Yummy) Feta Cheese: Maybe a 1/4 cup, crumbled. For that little salty, tangy kick! If you’re going dairy-free, no worries, just skip it or grab one of those plant-based feta alternatives.
- (Also Optional but Adds Great Crunch!) Toasted Pepitas (Pumpkin Seeds): Two tablespoons will do it. Sunflower seeds or some toasted slivered almonds would be amazing too!
For the Sunshine Dressing (It’s liquid gold!):
- Lime Juice: About 1/4 cup, and please, please, please use freshly squeezed if you can! It makes SUCH a difference, I promise.
- Olive Oil: Three tablespoons. Go for a good quality extra virgin one if you have it.
- Honey or Maple Syrup: One tablespoon should be about right, but taste it! You might like it a tad sweeter or a little less. Agave nectar also works like a charm.
- Cumin Powder: Half a teaspoon. This adds such a lovely, warm background note.
- Chili Powder: Just a 1/4 teaspoon, and it’s totally optional. It just gives a tiny, tiny bit of a kick, nothing crazy!
- Salt & Freshly Ground Black Pepper: To your heart’s content! Don’t be shy with that pepper mill.

Timing: Quicker Than an Actual Sunset, For Real!

You know what’s one of the absolute best things about this Sunset Summer Salad? It’s SO ridiculously quick to throw together! Seriously.

Prep Time: You’re looking at about 20-25 minutes. It’s mostly just chopping, so pop on some good music and get into the zone! If you’re a more, shall we say, leisurely chopper, maybe budget 30 minutes. Still, for a salad that looks and tastes this amazing, that’s lightning fast!
Chilling Time (Optional, but I really recommend it!): Give it at least 15-30 minutes in the fridge. This little nap lets all those gorgeous flavors mingle and become even better friends.
Total Time: So, all in, you’re probably looking at anywhere from 25 to 55 minutes. For a salad this vibrant, this packed with goodness, that’s practically instant gratification in my book! It’s definitely way faster than a lot of those fancy salads that have you in the kitchen for ages. You’ll be digging into your colorful masterpiece before you know it.

Step-by-Step Instructions: Let’s Make Some Sunset Summer Salad Magic!

Alright, team, let’s bring this vibrant Sunset Summer Salad to life. It’s honestly so easy, you’re going to be amazed!

Step 1: Shake (or Whisk!) Up That Sunshine Dressing!

First things first, let’s get that dressing sorted. Grab a small bowl, or even better, a little jar with a tight lid (my personal favorite method – less washing up and great for a good shake!). Toss in all your dressing ingredients: that gorgeous fresh lime juice, the olive oil, your honey or maple syrup, the cumin, that pinch of chili powder if you’re feeling it, and a good sprinkle of salt and pepper. Now, whisk it like you really mean it, or if you’re going the jar route, screw that lid on tight and give it a good, energetic shake until everything’s beautifully combined and looks a little creamy. Super important: taste it now! Does it need a tiny bit more salt? A little more sweetness? Make those little tweaks until your tastebuds are doing a happy dance. Then, just set it aside for a few minutes; those flavors are going to get even happier while you prep the rest of the salad.

Step 2: The Big Chop Party!

This is where the visual magic really starts to unfold – I love this part! Get out your biggest, happiest-looking bowl. Now, start adding in your goodies: the drained sweet corn, those lovely diced red and orange/yellow bell peppers, your halved (or quartered) cherry tomatoes, the diced cucumber, that finely diced red onion, and your sweet, diced mango. If you’re using the black beans (which I totally recommend!), tumble those in now too, after they’ve had a good rinse. Just pause for a second and look at those colors already – isn’t it amazing? It’s like a party in a bowl! You’re literally building the layers of your edible sunset.

Step 3: Dress it Up!

Okay, grab that delicious Sunshine Dressing you made. Pour about two-thirds of it over all those glorious chopped veggies and fruits in your bowl. Now, gently, gently toss everything together. You want to make sure every little piece gets a light, loving coat of that zesty dressing. We’re not trying to drown the salad, just give it a really nice hug of flavor. We’re keeping a little bit of that dressing back to drizzle over right before serving – it’s especially good if you’re adding avocado later, as it keeps everything looking and tasting extra fresh.

Step 4: Let it Chill (Pretty Please, if You Can!)

Now, if you’ve got the time (and I know, sometimes we’re in a rush!), cover your bowl and pop your almost-ready Sunset Summer Salad into the fridge for at least 15-30 minutes. I swear, this little resting period really does wonders. It lets all those amazing flavors get to know each other, meld, and marry, resulting in an even MORE delicious salad. I find it makes a huge difference, especially with the sweetness of the mango really popping against the zing of the lime. If you absolutely have to skip this step, it’ll still be yummy, but if you can manage it, patience is a delicious virtue here!

Step 5: The Grand Finale – Those Final Flourishes!

Just before you’re ready to dig in, it’s time for the finishing touches. Dice up your avocado (if you haven’t already) and gently fold it into the salad. Add your chopped fresh cilantro now too – it adds such a burst of freshness. If you decided to go with the feta cheese or those crunchy toasted pepitas (or whatever nuts/seeds you chose), sprinkle them beautifully over the top. Give your salad one last, super gentle toss, and if it looks like it could use a little extra sparkle or moisture, drizzle over that remaining dressing. This, my friends, is the moment where your Sunset Summer Salad truly comes alive and is ready for its debut!

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Serving Suggestions: Let Your Sunset Summer Salad Steal the Show!

Oh my goodness, the ways you can serve this Sunset Summer Salad are pretty much endless! It’s just so darn versatile, which is another reason I love it.

Shine as the Star Main: Honestly, especially on those really warm summer days we get here, this salad is hearty and satisfying enough to be a light and totally refreshing main course. Maybe serve it with a hunk of crusty bread on the side to mop up every last bit of that incredible dressing – you seriously won’t want to waste a single drop!
The Ultimate BBQ Buddy: This salad is a total rockstar at barbecues, picnics, or any kind of potluck. It just looks so inviting! It’s absolutely fantastic alongside some grilled chicken or fish, or even some lovely grilled halloumi skewers if you want to keep it veggie. Those bright colors just make any spread look even more amazing.
Taco Tuesday, But Make it Salad: Why not use this vibrant mix as a super fresh and colorful topping for your tacos? Or serve a big bowl of it alongside your favorite Mexican-inspired dishes. The black beans and corn already give it that wonderful, fiesta kind of vibe!
The Lunchbox Dream: Pack this up for a healthy, delicious, and envy-inducing lunch. Quick tip: if you’re doing this, maybe pack the avocado separately and just add it in right before you eat to keep it from browning. Or, give the avocado a good toss in some extra lime juice.
Make it a Grain Bowl: Want to make it even more substantial? Serve a generous scoop over a bed of fluffy quinoa or some light couscous. The grains will soak up that yummy dressing and make it a really filling meal.
Fun Lettuce Cups: For a super light, crisp, and fun way to eat it, try serving scoops of the Sunset Summer Salad in some nice, crisp lettuce cups – butter lettuce or the inner hearts of romaine work perfectly for this.

My absolute personal favorite way to enjoy it? A big ol’ bowl, eaten out on my balcony (gotta love that Casablanca breeze!), with a tall, icy glass of mint tea. Pure, unadulterated summer bliss, I tell ya.

Storing Tips for Your Bowl of Sunshine

So you’ve made a big batch of this incredible Sunset Summer Salad and you actually have some left? (Good on you for your willpower!) Here’s how to keep it tasting as fresh as possible:

Best Eaten Fresh (But Still Good Later!): Look, let’s be real, this salad is at its absolute peak on the day it’s made, especially once you’ve added that creamy avocado. But if you do have leftovers…
Airtight is Your Friend: Pop any leftover Sunset Summer Salad into an airtight container and get it into the fridge. It should hold up pretty well for a day, maybe two. The veggies might soften just a tad, but it’ll still be delicious.
Prepping Ahead? Hold the Avo! If you’re being super organized and making this ahead of time (like for a party the next day or for a few days of lunches – smart!), here’s what I do: chop all the veggies and fruits, and mix up the dressing, but keep them in separate containers. Then, just dress the salad and fold in the avocado (and the cilantro too, for maximum vibrancy) right before you’re ready to serve. This is the secret to keeping everything super crisp and that avocado perfectly green and tempting.
Dressing on the Side Strategy: If you know you’re going to have leftovers from the get-go, think about just dressing the portion you’re planning to eat right away. Store the undressed salad mix and the dressing separately. This will make a HUGE difference in keeping your salad crisp for longer.
A Little Revival Trick! If your leftovers are looking a tiny bit sad or tired the next day (it happens!), a fresh squeeze of lime juice and maybe a tiny drizzle of olive oil can often bring it right back to life. A little sprinkle of fresh cilantro never hurts either!

Honestly though, this Sunset Summer Salad is so addictive, leftovers might just be a myth in your house!

Why I’m Totally, Utterly Hooked on This Sunset Summer Salad! (And You Will Be Too!)

Okay, for real now, friends, this Sunset Summer Salad isn’t just another recipe for me; it’s become a non-negotiable part of my summer. And when I say I’m obsessed, I am not exaggerating even a tiny bit! It’s that explosion of pure, vibrant color that grabs me every single time – it just looks so incredibly joyful and inviting on the plate, doesn’t it?

Then, you take a bite, and oh my goodness, it’s that incredible mix of textures that gets you next: the satisfying crunch from the peppers and cucumber, the burst of juicy sweetness from the tomatoes and mango, the rich creaminess of the avocado, and that delightful little pop from the corn. And the flavor! That zingy lime dressing, with its subtle warmth from the cumin, is just the most perfect, uplifting balance of zesty, sweet, and just a tiny bit savory. It’s the kind of food that genuinely makes me feel fantastic from the inside out – it’s so vibrant, so healthy, and just ridiculously delicious. It tastes like sunshine, pure and simple.

I truly, from the bottom of my heart, hope you give this Sunset Summer Salad a whirl. It’s the kind of dish that’s absolutely perfect for sharing with people you love, for taking to a gathering to wow everyone, or honestly, just for treating yourself to something wonderfully bright and beautiful on any given day. When you do make it (and I really hope you do!), please, PLEASE hop back here and tell me all about it in the comments below! Did you try any fun swaps? How did you end up serving it? I absolutely love hearing about your adventures in the kitchen – it’s my favorite part!

Happy cooking, everyone! Enjoy that sunshine in a bowl!

Sunset Summer Salad

Yield: 6 servings

Prep Time: 25 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Vibrant healthy Sunset Summer Salad recipe easy to make with fresh mango & beans Refreshing colorful Discover this delicious summer meal

Ingredients

1 can (15oz) sweet corn drained OR 2 fresh ears corn kernels removed
1 red bell pepper diced
1 orange OR yellow bell pepper diced
1 pint cherry tomatoes halved
1 medium cucumber diced
1/4 cup red onion finely diced
1 ripe mango diced
1 large ripe avocado diced (add just before serving)
1 can (15oz) black beans rinsed and drained
1/2 cup fresh cilantro chopped
Optional: 1/4 cup feta cheese crumbled
Optional: 2 tablespoons toasted pepitas
1/4 cup fresh lime juice
3 tablespoons olive oil
1 tablespoon honey OR maple syrup
1/2 teaspoon cumin powder
1/4 teaspoon chili powder (optional)
Salt and freshly ground black pepper to taste

Instructions

Step 1: Combine lime juice olive oil honey or maple syrup cumin chili powder salt pepper in small bowl whisk well set dressing aside
Step 2: Place corn bell peppers cherry tomatoes cucumber red onion mango black beans in large salad bowl
Step 3: Pour approximately two-thirds of prepared dressing over salad ingredients toss gently to coat
Step 4: If time allows cover bowl chill salad refrigerator 15 to 30 minutes flavors will meld
Step 5: Just before serving add diced avocado fresh cilantro to salad pour remaining dressing over everything toss lightly one final time Sprinkle with optional feta cheese pepitas if desired serve immediately

Notes

Red Onion Tip: For milder red onion soak diced pieces cold water 10 minutes then drain well

Make Ahead: Salad base can be chopped dressing mixed stored separately few hours ahead Combine add avocado cilantro dressing right before serving

Avocado Freshness: Add avocado last moment prevent browning toss gently

Ingredient Swaps: Peaches for mango chickpeas for black beans parsley for cilantro all work great

Nutrition Information:

Yield: 6 servings
Amount Per Serving:Calories: Approx 300 calories

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