Corn gets dressed up with mango, beans and more! Amy Spiro

If you have plans this July 4th weekend, chances are they involve meals. Because what is better than friends, family, fun, and food! Whether you're having a picnic in a park or a barbecue with friends, this fun and summery corn salad is a perfect pairing. 

I perked up the corn - both flavor and color-wise - with mango, beans, pepper and peas. A quick vinaigrette brings everything together and lets the flavors shine - the sweetness of the mango, the saltiness of the black beans and the crunch of the pepper and onions. What's great about this recipe is that it is very hardy and holds up well - it is perfect to make the day before, and easy to pack up and travel with. It can work with dairy or meat meals. 

Of course, it's an easily adaptable recipe, and you can add in plenty of other fun fruits or vegetables, like chickpeas, pomegranate seeds, or even avocado (though save that to add closer to serving time). 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

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